Barbecued Mushroom and Bean Salad 

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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

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