This simple and tasty mushroom and lamb salad recipe is perfect for barbecues and picnics. Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Ingredients
1 tbs brown sugar
1 tbs lemon pepper
1 tbs smoked paprika
1/4 cup olive oil
400g lamb loin fillet, trimmed
2 lemons
400g cup mushrooms, thickly sliced
150g green beans, trimmed
1 cup mint leaves
1/3 cup roasted unsalted macadamia nuts, roughly chopped
Crusty bread, to serve
Method
Whisk the brown sugar, lemon pepper, paprika and olive oil in a bowl until well combined. Use 1 tbs to lightly brush all over the lamb. Cover the lamb and refrigerate for 1 hour if time permits
Juice 1 lemon and cut the other into wedges. Add the lemon juice to the remaining spice mixture, then add the mushrooms and stir to coat. Cover and set aside for 15 minutes
Meanwhile, microwave or blanch beans until bright green and just tender, then refresh in iced water. Drain well and pat dry with paper towel
Preheat barbecue plate on medium-high heat. Cook the lamb for 4 minutes each side, basting with the marinade, for medium or until cooked to your liking. Transfer to a plate, cover and allow to rest for 10 minutes
Cook the mushrooms and lemon wedges in batches for 2-3 minutes each side until tender
Slice the lamb and arrange on plates with the mushrooms and beans. Scatter over the mint and macadamia nuts. Serve with a lemon wedge and crusty bread
