Healthy tunisian salad

Cover the grill grate with foil

Arrange the tomatoes and peppers on the foil

Bake the tomatoes for 5-7 minutes until the skin cracks

Allow the vegetables to cool

Peel the tomatoes from the skin, remove the stalk, and cut into 6-8 pieces

Peel the peppers and remove the seeds

Cut the peppers into straws

Peel the second pepper from the skin, remove the seeds and cut into julienne strips

Peel garlic, crush and slice thinly

Add olive oil, lemon juice, and capers

Stir the mixture

Cover with clingfilm and chill in the fridge for 20-30 minutes

After 30 minutes, add salt and red wine vinegar

Stir well

Serve on plates and decorate with herbs

Dietary

Allergens