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
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Ingredients
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50 milliliters
Extra virgin olive oil
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1 tablespoon
apple cider vinegar
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Tablespoon
Maple syrup (or honey)
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2
lemons, juice of
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1 pound
fresh button mushrooms
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120 milliliters
Greek yoghurt
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35 milliliters
Tahini
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1
clove garlic
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1 pinch
kosher salt
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1 pound
Green beans
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3/4 pound
cherry tomatoes
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3 ounces
toasted walnuts
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1/2 teaspoon
ground cumin
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1/2
preserved lemon, rind only, finely chopped
Directions
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Wipe mushrooms with a paper towel, chop into quarters and set aside in a glass bowl.
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Whisk together oil, lemon juice, cider vinegar, maple syrup and pour over mushrooms. Toss and leave to marinate for 1 hour.
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Top & tail beans, blanch in boiling water, then plunge immediately into iced water to arrest the cooking.
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Toss mushrooms, beans and tomatoes together in a shallow serving dish.
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Blend yoghurt, tahini and cumin.
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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.
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