Photo courtesy of Madz Rehorek

Mashwi means grill, and if you love your barbecue do it a favor and cook this salad on it.

Hailing from Tunisia, this dish pays homage to tomatoes and capsicums by cooking them over fire. If you don’t want to light the barbecue, the veggies can also be cooked on a gas stovetop or even in the oven.

Serves 6

Instructions:

1. Prepare a charcoal barbecue and let the coals burn down to a coating of white ash.
2. Place the tomatoes, capsicums, onion and chilies over the charcoal and cook, turning often, for 30–40 minutes, until the skins are burnt and the insides are soft. The time this takes will depend on the strength of the heat. The tomatoes and chilies will cook more quickly than the onion and capsicums, so remove them when they are ready.
3. Once cooked, set aside to cool, then peel and discard the skins (you don’t need to peel too perfectly as a bit of charred vegetable skin is good).
4. Chop the vegetables one by one into a chunky dip texture (this can also be done in a food processor using the pulse button). Transfer to a bowl and stir in the garlic, cumin and olive oil. Season with salt to taste.
5. Serve with fresh challah.