Bug salad with mango, coconut and lime dressing

Super easy and quick to make, this tasty salad is the perfect accompaniment to any main meal or as a side dish.

Serves 2

INGREDIENTS

• 4 raw Balmain bugs, ask our fishmongers to saw in half
• ¼ tsp sea salt flakes
• ¼ tsp freshly ground black pepper
• 1 head baby cos lettuce
• 1 ripe mango*
• 1 avocado
• 1 tbsp olive oil

DRESSING

• 165ml can coconut milk
• Zest of ½ lime
• 2 tbsp lime juice
• 1 tsp fish sauce
• 1 tbsp honey

METHOD

Remove bug tails from shells using a spoon to gently pry out the meat. Season with salt and pepper.

Leaf and wash lettuce, chop roughly or leave whole to serve the salad in. Arrange on a platter. Slice mango and avocado and arrange over the salad leaves.

Mix all dressing ingredients together and set aside for serving.

Heat oil in a small frying pan over medium high heat. Add bug tail meat and cook, stirring for 2-3 minutes until lightly caramelised and opaque. Remove from heat and scatter over the salad.

Drizzle with dressing just before serving.

*Notes: When not in season you can use thawed frozen mango cubes for this recipe.