Preheat oven to 150°C
On a baking tray, layer the tomato, basil leaves, bocconcini. Repeat to form a stack. Brush with a little olive oil and place in the oven for a few minutes to warm through.
Blanch yabbies in boiling water until pink. Remove heads and peel shell off tails, leave ends. Set aside.
To make the sauce, place all ingredients in a small bowl and stir to combine.
Roll lettuce leaves tightly and wrap carrot and cucumber strips around the base, securing with a toothpick. Cut the bottom to form a straight end that can be placed upright on place. Dress with Mark’s Native Salad Dressing.
To serve, spoon a little sauce onto plate, top with tomato and bocconici tower, and garnish with yabbie tails.
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