one large red pepper sliced in long thin slices
one large onion sliced thinly
one cup of dry seaweed (any kind you prefer) soaked and desalted
2 cups cherry tomatoes cut in half
3 cloves of garlic chopped
(unfiltered organic) olive oil
half cup (organic) soy sauce
2 spoons apple cider vinegar
2-3 spoons of sunflower oil or coconut oil to roast the peppers
Heat a pan (preferably cast iron pan as this is the only kind of pan that heats up really well and roasts the potatoes this way, giving them a nice flavour) really well with the oil in it. Add the sliced red pepper and on high heat, keep moving them around from time to time. You are aiming to get that slightly burnt effect on the pepper’s skin, which gives it a really nice flavour, but don’t over burn it of course. This should take about 10 min.
Set the pepper aside in the bowl in which you will make the salad and let it cool.
In the same pan, add the onion, with a bit more oil, and lower the heat. Cook the onion for about 10-15 minutes, until soft and golden brown, and add the garlic. Cook it for one more minute, and place it over the roasted peppers in the bowl.
Strain the soaked seaweed, try to eliminate as much water as you can, try to even pat it dry with a paper towel, and add it to the salad mix.
Mix the soy sauce and apple cider vinegar, and pour it over the roasted pepper mix. Add a bit of salt if needed, and some olive oil to taste. Toss.
Sprinkle sesame seeds on top and serve cold.