2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Balmain bug, avocado and preserved lemon salad

You'll need

  • 12
  • green Balmain bug tails, peeled (see note)
  • 1 tbsp
  • olive oil
  • 2
  • avocados, halved, stones removed, peeled and thickly sliced lengthways
  • 2
  • baby butter (gem) lettuces, outer leaves discarded, leaves separated
  • 1 cup
  • each of (loosely packed) mint and flat-leaf parsley leaves
  •  
  • Preserved lemon dressing
  • 60 ml (¼ cup)
  • extra-virgin olive oil
  • ½
  • preserved lemon, flesh removed, rind finely chopped
  • 1
  • green onion, thinly sliced
  • 1 tbsp
  • lemon juice
  • 1 tsp
  • honey
  • ½ tsp
  • dried chilli flakes

Method

  • 01
  • For preserved lemon dressing, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine bug tails and olive oil in a bowl, and season to taste. Heat a large frying pan over medium-high heat, add bug meat and cook, turning occasionally, for 3 minutes oruntil golden and just cooked through.
  • 03
  • Combine remaining ingredients in a bowl, add bug meat and pan juices, drizzle with dressing, toss gently to combine and serve.
Note Balmain bugs may be replaced with peeled green Moreton Bay bug tails or large peeled green king prawns.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 3 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 3 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.