Instructions

1. Soak arame (seaweed can be found in a health-food store) in a bowl of pure water.
2. Put the grill of the oven and put a pot of water on the fire with a pinch of sea salt.
3. 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.
4. 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.
5. 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.
6. The pepper may be under the grill until it sees black. Let them cool and peel them.
7. Chop the parsley.
8. 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.
9. Cut the unseeded, peeled tomatoes and peppers into very small pieces.
10. The shallot or onion may be chopped in mini pieces.
11. 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.
12. 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.
13. With an ice cream spoon you create beautiful balls and sprinkle with toasted sesame seeds.
14. bon apptit