Mechouia salad - slow roasted lamb

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On a hot Bbq grill, place all your peppers and thick one-inch slices of onion.

Turn the peppers frequently until they are charred on all sides. Turn the onions only once or twice until they are softened and turn brown.

Remove the peppers and place them in a plastic bag and tie Remove the onions and set aside

While the peppers are cooling place the whole tomatoes on a baking sheet in a 450 degree oven. You want the tomatoes to begin to brown and the skin to begin to wrinkle, then remove them. You can also roast the garlic at the same time. Slice off the top of the garlic to that each individual clove is exposed. Place in some tin foil, drizzle with a touch of olive oil and wrap tightly in foil. This typically takes about 30 minutes.

Remove the charred skin from each roasted pepper. Cut off the stem and scrape off the seeds. DO NOT RINSE, this removes all the delicious flavor.

Peel the roasted tomatoes and remove the stem end. Gently squeeze the tomato to remove the seeds.

In a food processor add all the peppers, tomatoes and onion together to a thick-chunky consistency. You can do this by chopping to a fine dice, if you prefer.

In a small bowl squeeze the roasted garlic head to remove the softened cloves. Add the salt and mash the garlic with the back of a spoon.

Grind the coriander and caraway seeds and add into the bowl along with the black pepper. Whisk in the olive oil and lemon juice.

In a large bowl add all the ingredients together and mix well. Let this rest for about an hour to let all the delicious flavors combine together.

Garnish with whatever you decide to use, hard-boiled eggs, tuna, capers, olives and serve with French bread.