Marinated Mushroom, Green Bean, Cherry Tomato & Walnut Salad

By Lambs' Ears and Honey • December 26, 2011 • 0 Comments

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Author Notes: This recipe was one I developed for the Australian Mushroom Growers Association and was inspired by one of Yottam Ottolenghi's in his gorgeous book, "Plenty". I've changed some of the ingredients, added a few new touches and tweaked things here and there. It is fresh, highly nutritious and perfect for the Australian Christmas table, with its' green,red & white colours. - Lambs' Ears and Honey

Serves 6

50 milliliters Extra virgin olive oil
1 tablespoon apple cider vinegar
tablespoons Maple syrup (or honey)
2 lemons, juice of
1 pound fresh button mushrooms
120 milliliters Greek yoghurt
35 milliliters Tahini
1 clove garlic
1 pinch kosher salt
1 pound Green beans
3/4 pounds cherry tomatoes
3 ounces toasted walnuts
1/2 teaspoon ground cumin
1/2 preserved lemon, rind only, finely chopped

Wipe mushrooms with a paper towel, chop into quarters and set aside in a glass bowl.
Whisk together oil, lemon juice, cider vinegar, maple syrup and pour over mushrooms. Toss and leave to marinate for 1 hour.
Top & tail beans, blanch in boiling water, then plunge immediately into iced water to arrest the cooking.
Toss mushrooms, beans and tomatoes together in a shallow serving dish.
Blend yoghurt, tahini and cumin.
Mince clove of garlic with pinch of salt and add to yoghurt mix, along with finely chopped preserved lemon. Blend with a fork until mixed, loosening with a little water until it is runny enough to drizzle over the vegetables. Scatter top of salad with the roughly chopped walnuts and serve.