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
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.