Serves four

• 500g runner beans (or frozen green beans)
• 50g almonds
• 4 tomatoes, peeled
• 1 small onion, chopped
• 25g vegan margarine (Olé or Cardin)
• 50g sultanas or raisins
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• Pinch of raw cane sugar
• salt and freshly-ground black pepper to taste

Wash, string and slice the beans and cook them until tender.
Drain well and leave to cool.
Shred the almonds finely.
Melt the margarine in a saucepan, add the onion, almonds and sultanas and sauté them until the onion is tender.
Combine the oil, vinegar and seasoning.
Mix together the beans, onion mixture, tomatoes and dressing in a bowl.
Serve chilled.