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
Extra virgin olive oil
apple cider vinegar
Maple syrup (or honey)
lemons, juice of
fresh button mushrooms
preserved lemon, rind only, finely chopped
In This Recipe
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.