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Tunisian Grilled Vegetables

August 08, 2013

This delicious Tunisian salad makes a great lunch or light dinner. Serve warm or cold with some couscous rice or bread. 

Serves 2



  1. Cut the courgette, aubergine and onion into thin slices and grill them carefully on a barbecue or in a char-grill pan until softened.
  2. Grill or roast the whole peppers and garlic until softened then peel.
  3. Arrange everything on separate plates and sprinkle the courgette, aubergine, peppers and chillies with lemon juice; season the garlic and onion with Clearspring Traditional Sea Salt.
  4. Drizzle on a little Clearspring Organic Tunisian Extra Virgin Olive Oil over the plates before serving.


Cut the courgette and aubergine into thin slices and grill as above. Arrange on the same dish and season with Clearspring Traditional Sea Salt, herbs de Provence and a few fresh mint leaves on each layer. Pour quite a bit of Clearspring Organic Extra Virgin Tunisian Olive Oil onto the vegetables and marinate them for at least 20 minutes.

A recipe by Viktoria Hassouna from her book, Natives Olivenöl - Was Sie über Olivenöl wissen sollten.

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