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Bug, asparagus and spinach salad
Bug, asparagus and spinach salad
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Prep Time:
50 minutes
Cook Time:
8 minutes
Total Time:
58 minutes
Enjoy a delectable Balmain bug salad featuring Australian seafood, asparagus, and baby spinach.
Ingredients:
  • 16 (about 2kg) cooked Balmain bugs
  • 2 bunches fresh asparagus, ends trimmed, halved
  • 100g baby spinach leaves, trimmed
  • 1 egg yolk
  • 11.80 gm English mustard
  • 1 lime, rind finely grated, juiced
  • 185mls (3/4 cup) light olive oil
  • 40.00 ml chopped fresh chives
  • 20.00 gm water Salt & ground black pepper, to taste
  • 2 pieces pita bread (Oasis brand)
  • 60mls (1/4 cup) light olive oil
  • Salt & ground black pepper
Instructions:
  • Preheat the oven to 230°C and prepare 2 baking trays with non-stick baking paper.
  • 1. Use a sharp knife to carefully remove the heads of the bugs as close to the bodies as possible, then discard the heads. 2. Use kitchen scissors to cut down the center of the body shell, carefully open the shell, and remove the meat in one piece. 3. Remove the vein from the top of the flesh by either cutting down the center of the body or pinching the vein out from one end gently. 4. Cut each piece of bug in half lengthways, then set aside the bug meat.
  • For the creamy lime dressing, combine egg yolk, mustard, 1 teaspoon lime rind, and 2 tablespoons lime juice in a food processor. Blend until mixed. Slowly stream in olive oil until thick and creamy. Stir in chives, water, salt, and pepper. Cover and set aside.
  • Cook the asparagus in boiling water for 1-2 minutes until bright green and tender crisp. Drain and cool under cold running water. Drain.
  • For the pita crisps: carefully slice each pita bread into 4 rounds. Mix olive oil and garlic, then brush the mixture onto each round. Season with salt and pepper. Cut each round into 8 wedges. Arrange the wedges on baking trays and bake in a preheated oven for about 6 minutes until crispy and golden. Let the pita crisps cool on the trays before serving.
  • For serving, combine bug meat, asparagus, and spinach leaves in a bowl and gently toss. Divide the salad among plates, generously spoon dressing over the top, and serve with pita crisps.

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