Slata mechouia

Method

Char the whole red peppers, tomatoes, onion and unpeeled garlic cloves directly over a gas flame or under a hot grill, turning regularly until the skins are blackened all over, about 10-15 minutes. Place the charred vegetables in a covered bowl to steam for 5 minutes, then peel away the blackened skin under cool running water, working gently to preserve the flesh. Finely chop the peeled vegetables and place in a bowl, then squeeze the roasted garlic from its skin into the mixture. Whisk together the olive oil, vinegar, caraway seeds and ground coriander, then pour over the vegetables and stir thoroughly. Season to taste with salt and pepper, then cover and refrigerate for at least 2 hours to allow the flavours to meld. Serve at room temperature, garnished with fresh coriander leaves and a drizzle of olive oil.