Quick & Easy

Warm balmain bug salad with saffron dressing

warm balmain bug salad with saffron dressing


Warm balmain bug salad
Saffron dressing


1.To make saffron dressing, combine saffron and the water in small heatproof bowl; stand 10 minutes. Strain through fine strainer into small bowl; discard threads. Whisk egg yolk, garlic, mustard and juice in small bowl; gradually add oil, in thin stream, whisking continuously. Whisk in saffron liquid.
2.Meanwhile, place each bug, upside down, on chopping board; cut tail from body. Discard body; cut through tail lengthways, remove and discard vein. Remove meat from both tail halves.
3.Cook meat and tomatoes, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over.
4.Just before serving, combine tomatoes, avocado, onion, tendrils and basil in large bowl with one-third of the saffron dressing. Divide salad mixture among serving plates; top with meat, drizzle with remaining dressing.

Slice avocado just before assembling the salad. You can substitute prawns or lobster for the balmain bugs, if you prefer. You can use opal basil leaves, instead of the sweet leaves, if preferred. Tomatoes can be browned on an oven tray under a grill or in a hot oven. This recipe can be made with cooked balmain bugs, if uncooked are unavailable. Reheat meat under grill until just warm, if desired.


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