Description
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.
Ingredients
- Olive Oil
- Lemon Juice
- Caster Sugar
- Fresh Thyme Leave
- Button Mushrooms
- Green Beans
- Cherry Tomatoes
- Baby Spinach Leaves
- Parmesan Cheese
Instructions
- 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 and parmesan in a large bowl
- Add the reserved dressing, mushrooms, salt and pepper and toss to combine