Tuna and roasted vegetable salad (salata meshwiya)

Ingredients

• 5 yellow bullhorn capsicums (see Note)
• 5 small Lebanese eggplants 
• 2 red onions, peeled, halved 
• 80 ml (⅓ cup) olive oil 
• 4 large roma tomatoes, peeled, seeds removed, thinly sliced 
• 1 large lemon, juiced 
• 3 hard-boiled eggs, quartered 
• 425 g can tuna in brine, drained, broken into large pieces 
• 1 tbsp salted capers, rinsed, drained

Standing time 10 minutes

Instructions

Preheat oven to 180°C. Place capsicums, eggplants and onions on an oven tray lined with baking paper. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25 minutes, turning halfway, or until softened and capsicums are blackened all over. Transfer capsicums to a bowl and cover with plastic wrap. Stand for 10 minutes to allow the skins to soften, then rub off charred skins and slice into thin strips.

Cut eggplant into 1 cm rounds, slice onions and place in a large bowl with capsicums, tomatoes, lemon juice and remaining 60 ml olive oil. Season and toss gently to combine. Spoon over a platter, top with eggs and tuna, and scatter with capers to serve.

Note

• Bullhorn capsicums, available from selected supermarkets and greengrocers, are red or dark green and are 15 cm long with a tapered shape, similar to that of a bull’s horn. Alternatively, use banana chillies. 

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Peter Georgakopoulos.