GRILLED GREEN BEAN AND PORTOBELLO SALAD WITH FETA

Everyone loved this freshtasting dish, with crunchy green beans, mushrooms and green onions slightly charred on the grill, offset by a punch of salty feta. Wimbush-Bourque notes that any variety of basil can be used, but she likes Thai for its anise-like flavour. You can find Thai basil plants at the Parkdale Market. They are more vigorous growers than the more common Genovese basil. Carley Schelck, who prepared the salad for the meeting, says if making it again (which she already has and says it will become one of her summer go-tos), she would use the whole bunch of green onions, not just the three the recipe calls for. Makes: 4 servings

Preparation time: About 30 minutes

3 spring or new green onions 1/4 cup (60 mL) olive oil, divided 3 portobello mushrooms 1 lb (450 g) new green beans, trimmed 1/2 tsp (2.5 mL) sea salt, divided 1/2 cup (125 mL) crumbled feta Leaves from 2 sprigs Thai basil 1 tbsp (15 mL) balsamic vinegar

1. Preheat grill to 400 F (205 C). 2. Coat spring onions in olive oil and place on the grill. Grill for about 10 minutes or until lightly charred and softened. At the same time, grill mushrooms for 7 to 8 minutes, until they soften. Remove onions and mushrooms from the grill. Cool mushrooms slightly, then cut each one into 4 thick slices. Set mushrooms and onions aside.

3. Toss green beans with 1 tbsp (15 mL) of the oil and 1/4 tsp (1 mL) of the salt. Place in a grill basket and grill for 5 minutes, turning occasionally, until beans are floppy and lightly charred in places.

4. Heap green beans and sliced mushrooms on a serving platter. Chop grilled onions and sprinkle over the salad. Garnish with feta cheese. Tear basil with your fingers and sprinkle over the salad.

5. In a small bowl, whisk together remaining olive oil, 1/4 tsp (1 mL) salt and the balsamic vinegar. Drizzle dressing over the salad and serve at once.