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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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