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Mark Olive

Mark Olive’s Yabbie Salad


Serves 2

Ingredients

  • 6 Yabbies tails only
  • 1 packet fresh gourmet Salad Mix
  • fresh Rocket
  • 2 Roma tomatoes
  • 1 lebanese Cucumber

Salad Dressing

  • 80 ml Olive Oil
  • 40 ml Balsamic vinegar
  • 30 ml lime or Lemon Juice
  • 1 teaspoon Wattleseed roasted
  • 1 teaspoon Kutjera Powder Crushed Desert Raisins

Method

  1. Blanch yabbie tails in boiling water until pink.
  2. Remove heads and peel shell off tails, leave ends.
  3. Set aside in fridge.
  4. Finely chop lettuce, rocket, tomatoes and cucumber.
  5. Dress salad and leave for 5 to 8 minutes, adding tails to absorb flavour.
  6. Arrange salad on plate and serve.

Salad Dressing

  1. Place all ingredients in a small bowl and stir to combine.
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  • LG41
    January 2010

    I would love to know how/where I can purchase some of the wonderful native Australian ingredients used in Mark Olive's (and others) recipes. I live in Sydney's lower north shore and have a number of great deli's/gourmet food shops nearby but cannot find ingredients such as wattleseed, mountain pepper, quandongs (which I love) bush tomatoes, salt bush, desert raisins, etc. Can anyone help?

    • Amber Doyle
      February 2011

      Apologies for the delay in responding, as we don't manage this page. For local Australian stockists of native ingredients, please visit http://www.outbackpride.com.au/where-to-buy Hope that helps. The Black Olive team

  • billie-jean regan

    im actually really impressed my dad watches ur show all the time being indigenous he loves u i have decided to do a presentation on you and how you got started on an assignment hope it turns out good x billie-jean

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