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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
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At A Glance

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

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