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Moreton bay bug & avocado salad
Moreton bay bug & avocado salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Celebrate Australia Day with a dish showcasing fresh produce and succulent Moreton Bay bugs!
Ingredients:
  • 12 green Moreton Bay bug tails (see note), peeled
  • 36.40 gm olive oil
  • 2 baby cos, outer leaves discarded
  • 3 avocados, halved
  • 1 bunch watercress, sprigs picked
  • 1 garlic clove
  • 60ml lemon juice
  • 5.90 gm wholegrain mustard
Instructions:
  • Preheat a barbecue or chargrill pan over medium-high heat. Brush the bugs with oil, season with salt, and cook for 6-8 minutes, turning once, until they are just cooked through and golden on the outside. Let them rest, lightly covered with foil, while you prepare the dressing.
  • Make a flavorful dressing by crushing garlic with a pinch of salt until a paste forms. Mix in lemon juice and mustard, then gradually blend in oil while stirring until well combined. Season with pepper to taste.
  • Cut the bugs in half lengthwise and coat them in the dressing in a large bowl. Mix in the lettuce. Spoon in the avocado, add watercress, and gently toss everything together with your hands. Distribute the salad evenly among 6 plates and serve.

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