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