BARBECUE /BBQ MUSHROOM AND GREEN BEAN SALAD

Barbecue /Bbq Mushroom and Green Bean Salad image

Provided by Rhiannon and Matt

Time 47m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 188.4, Fat 16, SaturatedFat 3.2, Cholesterol 6.6, Sodium 131.9, Carbohydrate 7.7, Fiber 2.6, Sugar 3.3, Protein 5.9

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