Name: Balmain bug, avocado and preserved lemon salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (¼ cup); 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

Balmain bug, avocado and preserved lemon salad

Australian Gourmet Traveller fast seafood recipe for Balmain bug, avocado and preserved lemon salad

Serves 4

Prep

10M

Cook

Total

13M

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Ingredients

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 extra-virgin olive oil (¼ cup)

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

Main

1.For preserved lemon dressing, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.

2.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.

3.Combine remaining ingredients in a bowl, add bug meat and pan juices, drizzle with dressing, toss gently to combine and serve.