Barbecued Mushroom and Bean Salad 

Rating: (3 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Try these fresh, tasty salad to complement your next meal.

Suggestions:

Parmesan will keep for months if wrapped tightly in greaseproof paper (avoid plastic) and stored in an airtight container.

Ingredients:

6 Tbsp olive oil

2 Tbsp lemon juice

1 tsp caster sugar

1 Tbsp fresh thyme

1 pinch cracked black pepper

600 g button mushrooms, trimmed

250 g green beans, topped

250 g cherry tomatoes, halved

100 g baby rocket leaves

1 g coating of olive oil spray

60 g parmesan cheese, shaved

1 pinch cracked black pepper

Directions:

Combine oil, lemon juice, caster sugar, thyme leaves and pepper in a large bowl. Whisk until well combined. Remove 2 Tbspn dressing to a small bowl.

Add mushrooms to the large bowl and stir gently to combine. Cover and set aside for 30 minutes. Meanwhile steam the beans, pat dry with a paper towel and cut into thirds.

Preheat barbecue plate on high. Add the mushrooms, cook, turning occasionally for 3—4 minutes until golden. Remove to a plate, set aside to cool to room temperature.

Just before serving combine beans, tomatoes, spinach or rocket and parmesan in a large bowl. Add mushrooms and reserved dressing. Season with pepper and toss to combine.

Variations:

Serve with barbecue steak, sausages or fish. Serving suggestions not included in the nutritional information.

Author:

Fresh Finesse

Member Comments: (1)

By: sharonstar69 - 2012-12-04
We made this salad tonight and served it with a piece scotch fillet on the BBQ. Wow! what an amazing salad, it is more than enough for 4. The flavours were wonderful and went well along side the scotch. We can highly recommend it.