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Moreton bay bug and avocado salad

Name: Moreton bay bug and avocado salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 12 green Moreton Bay bug tails (see note), peeled; 2 tablespoons olive oil; 2 baby cos, outer leaves discarded; 3 avocados, halved; 1 bunch watercress, sprigs picked; 1 garlic clove; 1/4 cup (60ml) lemon juice; 1 teaspoon wholegrain mustard; 1/4 cup (60ml) extra virgin olive oil

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by David Prior

delicious. contributor

Oct 02, 2015

In honour of Australia Day, here is a locally-inspired dish featuring the best of fresh produce and Moreton Bay bugs.

12 green Moreton Bay bug tails (see note), peeled
2 tablespoons olive oil
2 baby cos, outer leaves discarded
3 avocados, halved
1 bunch watercress, sprigs picked

Dressing

1 garlic clove
1/4 cup (60ml) lemon juice
1 teaspoon wholegrain mustard
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat a barbecue or chargrill pan to medium-high heat. Brush bugs with oil and season with salt. Cook, turning once, for 6-8 minutes until just cooked through and golden on the outside. Rest, loosely covered with foil, while you make dressing.
2.

For the dressing, pound garlic with a pinch of salt in a mortar and pestle until a paste. Add lemon juice and mustard, then slowly add oil, stirring, until combined. Season with pepper.
3.

Halve the bugs lengthways, then toss in a large bowl with the dressing. Add the lettuce and toss to combine. Spoon in the avocado flesh, add watercress and toss gently with your hands. Divide salad among 6 plates and serve.