April 13, 2016
By Australian Mushrooms Salad Entertaining, Light Meal, Salad, Side dish no-cooking Dinner, Lunch, Summer
1 hr 20 mins
2 lemons, rind finely grated, juiced
1/3 cup extra virgin olive oil
1 tsp caster sugar
400 g thinly sliced button or cup mushrooms
3 large halved ripe tomatoes
1 cup burghul
1 bunch (1 1/2 cups) flat leaf parsley leaves
1 bunch (1 cup) fresh mint leaves
4 thinly sliced green onions
1Whisk the lemon rind, juice, oil and caster sugar together in a large bowl. Season. Add the mushrooms and stir to coat. Cover and refrigerate 1 hour or until mushrooms have absorbed dressing.
2Meanwhile, squeeze the tomato seeds and juice over the burghul. Stir to combine. Cover and stand for 15 minutes. Finely dice the tomato flesh and chop the parsley and mint.
3Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.