Char-grilled crayfish, mango and hazelnut salad

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.

notes

• You could use prawns in place of crayfish for this recipe or subsitute any firm white fish you prefer. Serve garnished with lemon wedges.