Crispy brik pasta salad with roasted vegetables

I present you a crispy salad, very original and full of yummy ingredients.

Preparation of the crispy salad

1. Peel the garlic and finely chop, add them to a glass with extra virgin olive oil. We let it take flavor and reserve.
2. We put the peppers, onions and tomatoes previously smeared with olive oil in the oven tray (you put a quantity in the palm of the hand and smear them).
3. 180º oven with turbo up and down, 1 hr 30 minutes.
4. Let cool and remove the skin from all vegetables. We make small strips of the peppers and chop the tomato and the onion very often. Let the peppers, onion and tomato marinate with olive oil, add the very small chopped garlic, salt and freshly ground black pepper. I recommend you leave it to macerate the night before, so all flavors and ingredients mix well.
5. We cut some quadrants of brik dough to taste and already with the hot oven (180º) brown them, you can put them very close together. In about 5 minutes you will see that they are browning and at that point is when we remove from the oven. We reserve for final assembly.
6. To assemble the dish we will put a plate of brik, the roasted without the sauce, another plate, roasted and we conclude with brik and some peppers. Pour a little of the oil with the garlic on top of each plate, sprinkle with the sauce and decorate with freshly ground black pepper.

It only remains to serve it at the table and to eat. I hope you like it and enjoy it.

Curiosities about Brik pasta

I have already told you about the brik in the recipe of the Greek Baklavas , in it I commented that it was ideal for desserts with dried fruits, even for preparing an apple strudel . And just as Sara presents us also for an original salad. Brik pasta is a kind of thin bread with filling, a specialty of Tunisian cuisine (very similar to Turkish Börek). It can be cooked on a special hot plate in the manner of pita (bread), just as Sara does in the oven. After letting it cool, you are supplied with a variety of ingredients that depend on our recipes.

The most common pastes for making Brik are usually phyllo or malsouqua, both are very fine pastes:

• Pasta Phyllo (φύλλο): It is a dough used in the gastronomy of the Middle East, the Maghreb, Turkey and the Balkans, and is characterized by being very thin, almost translucent. It is often used in thin overlapping layers reminiscent of a puff pastry, although its preparation is very different.
• Malsouqa (ملسوقة): A very common mass in Arab countries and Africa in general. They are similar to some warm wheat semolina crêpes and warm water, typical of North Africa that are used in various culinary preparations and in pastry.