Grilled Black Mushrooms, Bean and Caper Salad

(Serves 4 as a starter portion)

8 large black mushrooms
2T olive oil
400 g fresh beans, topped and tailed
3 garlic cloves, finely chopped

1 cup olive oil
1/4 cup lemon juice
3T seed mustard
2T chopped fresh tarragon leaves
1/4 cup finely chopped fresh parsley
4 tsp capers, drained

Bring a large pot of salt water to the boil. Add the beans, bring back to the boil and cook until al dente. Place the large black mushrooms on a baking tray, sprinkle with chopped garlic and drizzle with olive oil.

Bake at 200°C for 20 minutes.

Place the mushrooms on a serving platter. Sprinkle with beans and capers. Place all of the dressing ingredients into a blender and chop finely. Drizzle the dressing over the mushrooms and beans.

Serve at room temperature.

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