Bell pepper Carpaccio with pepper aioli, green spirulina vin.

Multi-colour bell pepper – 3 pcs
Green spirulina – ½ tsp
Olive oil – 15 ml
Chai spice – ½ tsp
Lemon juice – 1 pc
Japanese mayo – 2 tbsp
White pepper – ½ tsp

For garnish – pickled mustard seeds and onions

Mustard seeds yellow – 50 gms
Pearl onion – 5 pcs
White vinegar – 60 ml
Water – 30 ml
Sugar – 1 ½ tbsp
Pinch of salt

Instructions:

In a small pot add vinegar and water, sugar, and salt. Heat the liquid and add mustard seeds and onions (you can remove onions early and let them sit in some pickling liquid). Continue the cooking of mustard seeds till they are bloomed and the liquid is reduced to the coating consistency.

For bell pepper:

Fire roast bell pepper and peel off the skin, cut it flat and lay over different coloured peppers on top of each other, cut that stack in half and restack it for a more colourful presentation, wrap and let it sit in the freezer. Use a super sharp knife to cut through the frozen stack for a nice slice (use a pastry spatula to pick a slice without breaking it).

For vinaigrette:

Mix spirulina, oil, chai spice, and ½ lemon juice, and use a hand blender to emulsify.

Pepper aioli:

Mix Japanese mayo, pepper and lemon.