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Marinated Mushroom Tabbouleh Salad

Yields46 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 2 lemons, rind finely grated, juiced
 0.33 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
1

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.

2

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.

3

Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

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