Preheat oven 200C.
Dice Ciabatta bread, add milk, lemon juice, garlic and seasoning; combine with almond meal and blend until smooth. Add milk and Olive oil until it resembles a smooth paste.
Clean Bug tails and remove flesh. Saute in a hot pan with olive oil until golden brown. Season and finish cooking in the oven.
On an oven tray place some pre-blanched asparagus, braised fennel and roasted capsicum. Warm through.
To serve, place a spoon of tarrator on a plate. Place bug on top of this and top with warmed vegetables. Garnish with some chopped parsley.
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