Barbecue /Bbq Mushroom and Green Bean Salad

Name: Barbecue /Bbq Mushroom and Green Bean Salad
Prep time: 40 min
Cook time: 7 min
Total time: 47 min
Yield: 8 serving(s)
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

(1)

Recipe by Rhiannon and Matt

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.

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READY IN: 47mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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