Preparation Steps
- Soak arame (seaweed can be found in a health-food store) in a bowl of pure water.
- Put the grill of the oven and put a pot of water on the fire with a pinch of sea salt.
- Wash the pepper, broccoli, parsley and tomatoes.
Carve a cross down the tomatoes, halve the peppers and remove the seeds and cut the broccoli into chunks.
- When the water boils you immerse the tomatoes and leave them for a swim, get them and let them scare in cold water.
They are now ready to go out of their jackets.
- Meanwhile, the broccoli can be swimming for 6 minutes in the boiling water.
Note: The water will cool off and when back to a boil, then add 5 minutes.
Get them dry and cool under cold water, then they stay nice and green.
- The pepper may be under the grill until it sees black.
Let them cool and peel them.
- Chop the parsley.
- Put the cooled broccoli in a long narrow bowl and blend finely with a hand blender.
Add the oil and vinegar with the salt.
Add half the parsley and mix into a smooth puree.
If too grainy (dry) put some extra oil.
- Cut the unseeded, peeled tomatoes and peppers into very small pieces.
- The shallot or onion may be chopped in mini pieces.
- Add the chopped vegetables to the puree and stir gently with a spoon.
The rest of the chopped parsley may be added now.
A little salt, soy sauce and chili powder.
Start with a little bit and add some more later if desired.
The herbs de Provence can now embellish the whole with its bright flavor.
- The seaweed may now well out of the water and squeeze out any excess moisture.
Cut the seaweed finely and mix carefully with the puree.
- With an ice cream spoon you create beautiful balls and sprinkle with toasted sesame seeds.
- bon apptit.