Bring the water, sugar, vinegar, salt, Madras and ginger to the boil. Allow to cool. Clean the carrot and cut into thin slices. Leave it to stand in the liquid overnight. Brown the nuts in a dry pan. Brown the sesame seeds too. For the dressing, mix the soy sauce, mirin, the sesame oil and the sesame seeds well with the olive oil. Mix the chopped spring onion and red onion into it.
Remove the carrot from the liquid. Put the carrot aside for making rolls. Roll the slices of bread flat with a rolling pin, moisten the slices of bread with the liquid and top with the slices of carrot. Arrange them on top of each other and wrap tightly in plastic foil. Press down slightly with weights and put to one side. Cut slices of the terrine and garnish with the cress, mizuna, rolls of carrot and the nuts.