Читать книгу Greenfeast - Nigel Slater - Страница 38

runner beans 350g

garlic 2 large cloves

guindilla chillies 3

olive oil 4 tablespoons

cashews 100g

cherry tomatoes 300g

spring onions 3

Put a deep pan of water on to boil. Remove any strings from the edges of the runner beans, then cut the beans into short, thick slices. When the water is boiling, salt it lightly and tip in the beans. Let them cook for two minutes, then drain and plunge them into deep, iced water.

Peel and thinly slice the garlic, chop the chillies, then sauté both briefly in the olive oil. Remove and set aside, then return the pan to the heat, add the cashews and let them turn a light golden brown. Remove from the oil and salt generously.

Quarter the tomatoes and chop the spring onions, then toss them with the drained runner beans, garlic, chillies, cashews and a grinding of black pepper.

• A nutty salad for serving alongside other dishes.