Barbecue /Bbq Mushroom and Green Bean Salad

• 12 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon caster sugar
• 1 tablespoon fresh thyme leave
• 600 g button mushrooms, stems trimmed
• 250 g green beans, ends trimmed
• 250 g cherry tomatoes, halved
• 100 g baby spinach leaves (or rocket)
• 60 g parmesan cheese, shaved

1. Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
2. Set aside 2 tblsp dressing to add later.
3. Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
4. Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
5. Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
6. Preheat barbecue plate on high.
7. Cook the mushrooms, turning occasionally for 3-4 minutes until golden.
8. Remove from bbq plate and set aside to cool to room temperature.
9. Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
10. Add the reserved dressing, mushrooms, salt and pepper and toss to combine.

olive oil, lemon juice, caster sugar, thyme, button mushrooms, green beans, cherry tomatoes, baby spinach leaves, parmesan cheese

Taken from www.food.com/recipe/barbecue-bbq-mushroom-and-green-bean-salad-410656 (may not work)