Name: Char-grilled crayfish, mango and hazelnut salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 750 gram crayfish; 50 gram butter, melted; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 bunch watercress, leaves picked; 1 mango, seeded, sliced; 4 spring onions, finely sliced; 1/4 cup chopped hazelnuts

Char-grilled crayfish, mango and hazelnut salad

Crayfish is a true summer treat - so what better way to make it go further than in this gorgeous mango and hazelnut salad recipe? It's perfect for enjoying outdoors with a glass of crisp white wine

Serves 8

Prep

10M

Cook

20M

Total

30M

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Ingredients

750 gram crayfish

50 gram butter, melted

2 tablespoon olive oil

1 tablespoon lemon juice

1 bunch watercress, leaves picked

1 mango, seeded, sliced

4 spring onions, finely sliced

1/4 cup chopped hazelnuts

Method

1.Preheat barbecue grill plate on high. Lightly oil.

2.Remove crayfish from shell. Sear crayfish, cut-side down, for 2 minutes. Turn and brush with butter. Continue cooking for a further 8 minutes, basting often, until crayfish is cooked.

3.In a small bowl, whisk oil and juice together. Season.

4.In a large bowl, combine watercress, mango, onion and hazelnuts. Toss with dressing. Serve topped with crayfish.