Red Claw Yabbie Salad with Roasted Macadamias

Ingredients

• 12 large red claw yabbies, uncooked
• 1/2 cup macadamias
• 1 red capsicum
• 100 g young green beans, cut into diagonal strips
• 1 large carrot, julienned
• 2 green onions, cut diagonally
• 1 pint snow pea sprouts, white ends cut off and discarded
• 1/2 cup lentil sprouts

Dressing

• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon verjuice (Dromana Estate)
• 1 teaspoon Dijon mustard
• sea salt
• fresh ground black pepper

Directions

1. 1

   Bring a large pot of water to the boil.

2. 2

   If preferred, an onion, halved and two leafy pieces of celery can be added.

3. 3

   Add 1 teaspoon salt and yabbies.

4. 4

   Reduce heat to a simmer and cook for approx.

5. 5

   8 minutes.

6. 6

   Remove yabbies and run under cold water to stop cooking and cool quickly.

7. 7

   Set aside for later.

8. 8

   Cut capsicum into quarters and remove seeds.

9. 9

   Place under a hot grill and roast until the skin is completely black.

10. 10

    Remove and place on a plate and cover with plastic wrap for 10 minutes.

11. 11

    Place macadamias on a baking tray and roast in the oven for 8 minutes.

12. 12

    Remove and allow to become completely cold.

13. 13

    Bring a pot of salted water to the boil and quickly blanch the beans and carrots separately, until they are crisp tender.

14. 14

    Run under cold water to cool quickly and dry on kitchen paper before placing into a mixing bowl with the green onions and both lots of sprouts.

15. 15

    Cut capsicum into thin strips and roughly chop macadamias and add to bowl and mix well.

16. 16

    Pour over a little dressing just to lightly coat the vegetables.

17. 17

    Using tongs, pile up a serving of the salad on each plate and top with three peeled yabbies.

18. 18

    Drizzle over the remaining dressing.

19. 19

    The cracked claws may be served if desired.