Jul 062010
Adapted from Squirrels Vegetarian Cookbook.
Ingredients
200g steamed green beans (just cooked, then run under cold water)
100g raw almonds, skin on
2 tablespoons tamari
1 clove (or more) garlic, crushed
1 tablespoons fresh root ginger, grated
1 large tomato in thin wedges (or cherry tomatoes cut in half)
½ medium red onion, thinly sliced
2 tablespoons olive oil
Method
In a dry saucepan, toast the almonds on low heat until they begin to brown. Stir often.
Add the oil, garlic and ginger and stir until aromatic.
Add the tamari and cool.
Mix the almonds with the veggies, toss well and serve.
Author
Jennie Ramage
Ivanhoe