Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 34

In Mediterranean countries cooked vegetables are often dressed with oil and vinegar and served cold as salads, but the addition of nuts and raisins in this recipe makes it distinctive and gives it more substance. It serves four as a light luncheon dish or eight as a starter.

455g/l lb/fresh or frozen green beans

55g/2 oz/½ cup almonds

4 tomatoes

1 small onion

30g/l oz/2 tbs vegan margarine

55g/2 oz/¹/₃ cup raisins or sultanas (golden seedless raisins) 2 tbs vegetable oil 2 tbs cider vinegar or wine vinegar As required sea salt As required freshly ground black pepper

1) Wash, string and slice the beans and cook them until tender. Drain them well and leave to cool.

2) Shred the almonds finely. Peel and chop the tomatoes and onions.

3) Melt the margarine in a saucepan, add the onion, almonds and sultanas and sauté them until the onion is tender.

4) Combine the oil, vinegar and seasoning.

5) Mix together the beans, onion mixture, tomatoes and dressing in a bowl.

6) Chill and serve.