Moreton bay bug & avocado salad

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Moreton bay bug & avocado salad

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  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

In honour of Australia Day, here is a locally-inspired dish featuring the best of fresh produce and Moreton Bay bugs.

Featured in
Starters recipes, Salad recipes

Ingredients

  • 12 green Moreton Bay bug tails (see note), peeled
  • 2 tablespoons olive oil
  • 2 baby cos, outer leaves discarded
  • 3 avocados, halved
  • 1 bunch watercress, sprigs picked

Dressing

  • 1 garlic clove
  • 1/4 cup (60ml) lemon juice
  • 1 teaspoon wholegrain mustard
  • 1/4 cup (60ml) extra virgin olive oil

Method

  • Step 1
    Preheat a barbecue or chargrill pan to medium-high heat. Brush bugs with oil and season with salt. Cook, turning once, for 6-8 minutes until just cooked through and golden on the outside. Rest, loosely covered with foil, while you make dressing.
  • Step 2
    For the dressing, pound garlic with a pinch of salt in a mortar and pestle until a paste. Add lemon juice and mustard, then slowly add oil, stirring, until combined. Season with pepper.
  • Step 3
    Halve the bugs lengthways, then toss in a large bowl with the dressing. Add the lettuce and toss to combine. Spoon in the avocado flesh, add watercress and toss gently with your hands. Divide salad among 6 plates and serve.

Notes

Moreton Bay bugs are from fishmongers. I used Wurtz avocados from near Gympie.

  • Author: David Prior
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au

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