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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
- 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 pound 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.