INGREDIENTS
12 cooked Moreton Bay bugs
1 cup brown rice, boiled in salted water until tender
1 bunch green asparagus, trimmed, blanched and sliced (see notes)
6 cups mixed baby salad greens, to serve
¼ cup flaked almonds, toasted (see notes)
METHOD
Make Sesame Dressing: combine ingredients in a screw top jar and shake well. Set aside until needed.
Slice bugs lengthways and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Cover and refrigerate.
Place rice, asparagus and salad greens in a large bowl. Add dressing and toss well to combine. Divide between plates, top with bug tails and sprinkle with almonds.
