Barbecue /Bbq Mushroom and Green Bean Salad |
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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 8 |
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This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade. Ingredients:
1/2 cup olive oil |
2 tablespoons lemon juice |
1 teaspoon caster sugar |
1 tablespoon fresh thyme leave |
600 g button mushrooms, stems trimmed |
250 g green beans, ends trimmed |
250 g cherry tomatoes, halved |
100 g baby spinach leaves (or rocket) |
60 g parmesan cheese, shaved |
Directions:
1. Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
2. Set aside 2 tblsp dressing to add later.
3. Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
4. Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
5. Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
6. Preheat barbecue plate on high.
7. Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
8. Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
9. Add the reserved dressing, mushrooms, salt and pepper and toss to combine.
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