Runner Bean Salad

This recipe was given to me by Ashutosh the Chef at The Radisson Hotel, Varanasi, India. It looks attractive and tastes good.
250 gm runner beans
1 punnet cherry tomatoes
50 g almond slivers
Top and tail the runner beans and cut them into 3-5 cm length. Blanch them for 2 minutes in boiling water.
Roast the cherry tomatoes on a tray in an oven at 180 C, 350 F or Gas Mark 4 for 10 minutes. Allow to cool. Skin the tomatoes and crush them.
At the same time toast the almonds on a tray in the oven.
Place the runner beans on a serving dish. Sprinkle over the almonds and pour over the crushed tomatoes.
Serves 4 people.
Can be served hot or cold.

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