Alexander is the author of the winning vegan cookbook Energy. He is a plant-based chef with an interesting mix of Japanese, Israeli and Asian. He strongly believes in the healing powers of good nutrition.
This is how you make it
Cut the haricots verts into 4 cm pieces. Bring a pan of water to the cook with a pinch of salt. Add the harticots verts and cook for 2-3 minutes. Rinse with cold water.
Soak the mixed seaweed salad in cold water for 5 minutes. Drain and squeeze carefully, remove the excess water from the seaweed.
Roast the almonds in a dry frying pan over medium heat untill they are golden brown approx. 4 minutes.
Put the ingredients for the almond cream in a bowl and mix with a fork. Add tablespoon by tablespoon of water, until it looks like the consistency of mayonnaise.
Cut the cucumber julienne and the sushi ginger into strips.
Mix the haricots verts, the cucumber, the seaweed, the sushi ginger, the sesame oil and the lemon juice in a salad bowl.
Drizzle with the almond flakes and serve the almond cream separately or pour these over the salad.
Try takuan (fermented radish) instead of sushi ginger.