Barbecue /Bbq Mushroom and Green Bean Salad

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.

• Ready In: 47 mins
• 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

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.