Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 2 tablespoons lemon juice

  3. 1 teaspoon caster sugar

  4. 1 tablespoon fresh thyme leave

  5. 600 g button mushrooms , stems trimmed

  6. 250 g green beans , ends trimmed

  7. 250 g cherry tomatoes , halved

  8. 100 g baby spinach leaves (or rocket)

  9. 60 g parmesan cheese , shaved

Instructions Jump to Ingredients ↑

  1. Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.

  2. Set aside 2 tblsp dressing to add later.

  3. Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.

  4. Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.

  5. Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.

  6. Preheat barbecue plate on high.

  7. Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.

  8. Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.

  9. Add the reserved dressing, mushrooms, salt and pepper and toss to combine.


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