Name: Grilled Balmain bugs with charred grapes and ouzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra to brush; 8 medium Balmain bugs or Moreton Bay bugs, cleaned, halved; 2 tbsp finely chopped oregano; 1 tbsp finely chopped dill; 1/2 small white onion, finely chopped; 2 tbsp each ouzo and red wine vinegar; 1 tbsp honey; 380 gm red grapes; Baby Greek basil and toasted za'tar flatbread, to serve

Grilled Balmain bugs with charred grapes and ouzo

Spring is in the air, and what better way to celebrate than with fresh Balmain bugs?

Image of halved Balmain bugs and a bunch of red grapes on a white platter — Grilled Balmain bugs with charred grapes and ouzo; Photo: Alicia Taylor

Serves 4 - 6

Prep

15M

Cook

20M

Total

35M

Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra to brush

8 medium Balmain bugs or Moreton Bay bugs, cleaned, halved

2 tbsp finely chopped oregano

1 tbsp finely chopped dill

1/2 small white onion, finely chopped

2 tbsp each ouzo and red wine vinegar

1 tbsp honey

380 gm red grapes

Baby Greek basil and toasted za'tar flatbread, to serve

Method

1.Preheat a lightly greased chargrill pan or barbecue to high. Brush cut side of bugs with oil and season. Grill, cut side down, until meat is lightly charred and edges start to pull away from the shell (4 minutes). Turn and cook until meat is just tender (3 minutes).

2.Meanwhile, to make dressing, combine oil, oregano, dill, onion, ouzo, vinegar and honey in a small bowl and season to taste. Brush half of the dressing over bugs, then cover loosely and set aside.

3.Toss grapes in oil, place on chargrill and cook, turning occasionally, until lightly blistered (4 minutes).

4.Transfer bugs and grapes to a large platter, then spoon over remaining dressing and scatter over baby Greek basil. Serve with flatbread.

Recipe by Jessica Brook

Styling by Steve Pearce