For the vinaigrette:
Put all the ingredients for the ricotta in a blender and blend until soft.
Make the vinaigrette by mixing all the ingredients in a small bowl and set aside.
Assemble the salad by arranging a bed of arugula and alternating strawberries, onion, radishes, and green chili pepper to make a colorful vegetable spectrum. Sprinkle some cashew ricotta.
In a pan, toast the seeds over medium-low heat, stirring constantly so as not to burn them. When they start to sound like popcorn bursting, remove from the heat and scatter over the salad.
For the tahini sauce, grate the garlic in a small bowl and add the rest of the ingredients, stirring well. Pour over the salad with balsamic vinegar dressing and serve.