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.