Salade d’algues asiatiques et de tempeh grillé – Rachelle Béry

Ingredients

• 30 dehydrated wakame seaweed g
• 60 ponzu sauce ml
• 10 sesame oil ml
• 15 rice vinegar ml
• 15 ginger ml
• A pinch, hot pepper
• To taste, pepper
• 60 cilantro ml
• 60 mint ml
• 2 lebanese cucumbers
• 2 green onions
• 4 dried nori seaweed sheets
• 1 tempeh block
• 15 sesame seeds ml