- 2 lemons, rind finely grated, juiced
- 1/3 cup extra virgin olive oil
- 1 tsp caster sugar
- 400g button or cup mushrooms, thinly sliced
- 3 large ripe tomatoes, halved
- 1 cup burghul
- 1 bunch (1 1/2 cups) flat leaf parsley leaves
- 1 bunch (1 cup) fresh mint leaves
- 4 green onions, thinly sliced
| - Whisk 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
- Meanwhile, 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
- Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood
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