Barbecue /Bbq Mushroom and Green Bean Salad
photo by Rhiannon and Matt
- Ready In:
- 47mins
- Ingredients:
- 9
- Serves:
-
8
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
- Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
- Set aside 2 tblsp dressing to add later.
- Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
- Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
- Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
- Preheat barbecue plate on high.
- Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
- Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
- Add the reserved dressing, mushrooms, salt and pepper and toss to combine.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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