RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

Perfect to go with BBQ steak or chicken, but hearty enough to be served as a vegetarian dinner as it is. Leftovers are great for a packed work lunch…

INGREDIENTS:

• 8 large whole Portobello mushrooms
• 2 x 100g packets Ainsley Harriott’s Wild Mushroom Cous Cous
• 300mls boiling water
• 100g Coles Danish Feta
• 30g Ballantyne Rolled Salted Butter
• 1 tablespoon fresh thyme
• 200g green beans, trimmed
• juice and zest of 1 lemon
• 2 teaspoons honey
• 2 tablespoon olive oil
• 1 bunch flat leaf parsley, chopped
• 1/3 cup roasted almonds, chopped
• Cracked black pepper to serve

METHOD:

• Preheat oven to 200 degrees.
• Remove the stalks from the mushrooms and place them onto a lined oven tray with the stem side facing upwards.
• Divide the butter into the caps of the mushrooms, season with a pinch of sea salt and sprinkle with thyme. Roast in the oven for 20 minutes, or until the mushrooms are cooked through.
• Meanwhile place the cous cous into a large bowl and cover with 300ml boiling water. Cover and leave to steam for 5 minutes.
• Heat 1 tablespoon of the oil in a frying pan and cook the beans with a pinch of sea salt for 3-4 minutes, or until tender.
• Whisk the lemon juice, lemon zest, honey and remaining oil together.
• Pour the lemon dressing over the cous cous and toss through the cooked beans and parsley.
• Place the cous cous salad onto the base of a serving platter and top with the roast mushrooms. Garnish with crumbled feta, and almonds. Enjoy!