12green Balmain bug tails, peeled (see note)1 tbspolive oil2avocados, halved, stones removed, peeled and thickly sliced lengthways2baby butter (gem) lettuces, outer leaves discarded, leaves separated1 cupeach of (loosely packed) mint and flat-leaf parsley leavesPreserved lemon dressing60 ml (¼ cup)extra-virgin olive oil½preserved lemon, flesh removed, rind finely chopped1green onion, thinly sliced 1 tbsplemon juice1 tsphoney½ tspdried chilli flakes
For preserved lemon dressing, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
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.
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.