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First, get your oven grill ready and bring a pot of water to a boil with a pinch of sea salt.
Wash the pepper, broccoli, parsley, and tomatoes. Carve a small cross into the bottom of each tomato, halve the peppers and scoop out the seeds, then cut the broccoli into chunks.
Once the water is boiling, immerse the tomatoes for a quick blanch. Remove them and plunge into cold water to stop the cooking, then peel off their skins. Add the broccoli to the boiling water and cook for 6 minutes. If the water cools, wait for it to return to a boil before starting the timer for 5 minutes. Drain the broccoli and cool it under cold water to keep its bright green color. Meanwhile, place the halved bell pepper under the grill until the skin is blackened and blistered.
Add the finely diced tomatoes, peppers, and onion to the broccoli puree. Stir everything gently with a spoon. Now is also the time to add the remaining chopped parsley.
Season with a little sea salt, a dash of soy sauce, and a small pinch of chili powder. Taste as you go, adding more if you like. Stir in the 1 teaspoon herbs de Provence.
Finally, take the soaked arame out of the water and squeeze out any excess moisture.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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