Recipes - Tunisian Capsicum Salad with Red Harissa
This salad looks stunning and has a wonderful flavour with the mix of egg yolks and Red Harissa. An easy but spectacular salad with a difference.
8 coloured capsicums (red orange and yellow)
4 peeled 3-minute soft-boiled eggs
1-2 tablespoons of Ground's Red Harissa
2 tablespoons of extra virgin olive oil
1/4 cup of black olives
1 tablespoon of Ground's Moroccan Preserved Lemons rind finely sliced
Place capsicum on an oven tray and roast at 180C for approx 30 minutes until capsicum is soft and the skin is blistered and blackened. Put capsicum into a plastic bag, seal and stand for 10 minutes before peeling. Scrape out seeds and membranes and chop into large pieces. Toss with olives, olive oil and Red Harissa. Pile onto a serving platter.
Carefully cut the eggs in half across the shorter width. The yolks will still be slightly runny. Place the halves on top of the salad. Scatter the Moroccan Preserved Lemon peel over the top. Serve with some extra Red Harissa in a small bowl on the side.
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