Zucchini Rolls with Cashew Ricotta

1. Wash and peel the zucchini.
2. Slice the zucchini into about 2mm thin slices and cut the ends off.
3. Chop the chili peppers finely.
4. Chop the shallot in big chunks.

1. Blanch the zucchini slices by first submerging in boiled salted water for about 1,5 minutes. Then cooling the slices down in ice water.
2. Put the zucchini slices on paper towels and carefully dry them.
3. In a blender or food processor blend cashews with the cut-up shallot and lemon juice, add a little bit of water if necessary.
4. Remove from blender and place the cashew mixture in a large bowl.
5. Add the Curcuma, paprika, salt, and yeast. Mix.
6. On a dry pan lightly toast 50g peeled sesame seeds until golden.
7. Let them cool, then mix with the chopped dried peppers and the black sesame seeds.
8. Cut the Nori sheets with a sharp knife first into long strips, then into small rectangles (about 1cm on the longest side).
9. Place each zucchini slice in front of you. Spoon the cashew ricotta onto the zucchini slices.
10. Top with a bit of horseradish spread and sprinkle with the sesame mixture and cut up Nori sheets.
11. Roll the zucchini up and secure it with a toothpick.
12. Sprinkle the top again with a few sesame seeds and Nori mixture.

Instead of horseradish spread, you can use wasabi.