Barbecued mushrooms with baby corn salad

((( More options ))) Marinated mushrooms with herbed couscous: Omit baby corn, potatoes and feta. Bring 500ml (2 cups) vegetable stock to the boil in saucepan. Add 290g (11/2 cups) couscous to stock and cover. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Add shallot, coriander and 1 tbs olive oil to couscous and stir to combine. Divide couscous and mushrooms among serving plates. Drizzle over the dressing to serve. Barbecued lamb with green bean salad: Replace baby corn with 150g green beans. Replace coriander with 1/4 cup chopped fresh continental parsley. Combine lemon juice, sweet chilli sauce, oil and shallot in a bowl. Place 400g lamb fillets in a shallow dish and pour over half the lemon juice mixture. Cover and place in the fridge, turning once, for 15 minutes to marinate. In step 2, drizzle the remaining lemon juice mixture and 1 tbs extra virgin olive oil over the potato mixture and toss to combine. Preheat a barbecue flatplate on medium-high. Cook the lamb on the barbecue, turning once, for 5 minutes for medium or until cooked to your liking. Thickly slice lamb across the grain. Serve with potato salad. Barbecued steak with creamy potato salad: Omit sweet chilli sauce, shallot and corn. Combine the lemon juice, oil and 2 garlic cloves, crushed, in a bowl. Place 500g beef rump steak in a dish and pour over half the lemon juice mixture. Cover. Place in fridge, turning once, for 15 minutes to marinate. In step 2, combine 2 tbs mayonnaise, 1 tbs sour cream and 1 tbs chopped fresh chives in a bowl. Add to the potato and toss until well combined. Preheat a barbecue flatplate on medium-high. Cook the beef on the barbecue, turning once, for 3 minutes each side for medium or until cooked to your liking. Thickly slice beef across the grain and serve with the potato salad.