4 Serves
45 Mins
Soak the seaweed in a bowl of water until rehydrated, then drain and squeeze out excess moisture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
562 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
266 µg / 400 µgCalcium
421 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
281 mg / 420 mgPhosphorus
262 mg / 1,250 mgPotassium
1483 mg / 4,700 mgSodium
2351 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Bring a pot of water with sea salt to a boil. Wash the peppers, broccoli, parsley, and tomatoes. Score a cross on the bottom of each tomato, halve the peppers, remove seeds, and cut broccoli into chunks.
Blanch the tomatoes in boiling water for 30 seconds, then transfer to a bowl of cold water to peel easily. In the same boiling water, cook the broccoli for 6 minutes, then drain and shock in cold water to preserve the color.
Place the halved peppers under the oven broiler until the skins are charred. Let them cool, then peel off the charred skin.
In a narrow bowl, blend the cooled broccoli with a hand blender, adding oil, vinegar, salt, and half of the chopped parsley until a smooth puree forms.
Finely chop the peeled tomatoes, roasted peppers, and shallots. Fold these into the broccoli puree along with the remaining parsley, soy sauce, chili powder, and Herbes de Provence. Season to taste.
Finely mince the rehydrated seaweed and fold it into the puree. Use an ice cream scoop to form balls and garnish with toasted sesame seeds.
32
g3
g37
g.jpg&w=3840&q=75)
