Marinated Mushroom, Green Bean, Cherry Tomato & Walnut Salad

• 50 milliliters Extra virgin olive oil
• 1 tablespoon apple cider vinegar
• Tablespoon 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

1. Wipe mushrooms with a paper towel, chop into quarters and set aside in a glass bowl.
2. Whisk together oil, lemon juice, cider vinegar, maple syrup and pour over mushrooms. Toss and leave to marinate for 1 hour.
3. Top & tail beans, blanch in boiling water, then plunge immediately into iced water to arrest the cooking.
4. Toss mushrooms, beans and tomatoes together in a shallow serving dish.
5. Blend yoghurt, tahini and cumin.
6. 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.rnScatter top of salad with the roughly chopped walnuts and serve.

milliliters, apple cider vinegar, maple syrup, lemons, mushrooms, yoghurt, milliliters, clove garlic, kosher salt, green beans, tomatoes, walnuts, ground cumin, only

Taken from food52.com/recipes/15443-marinated-mushroom-green-bean-cherry-tomato-walnut-salad (may not work)