• 6 Yabbies

  • 2 yellow Roma tomatoes thinly sliced

  • 2 Tomatoes thinly sliced

  • 1 bunch Basil leaves

  • 8 bocconcini cheese balls, sliced

  • Sauce

  • 1 tablespoon native Basil

  • 0.5 teaspoon Lemon Myrtle

  • 1 tablespoon Cream

  • To serve

  • 1 Cucumber sliced lengthways with a peeler

  • 1 carrot sliced lengthways with a peeler

  • 4 leaves Lettuces

  • Olive Oil


  • 1.

    Preheat oven to 150°C

  • 2.

    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.

  • 3.

    Blanch yabbies in boiling water until pink. Remove heads and peel shell off tails, leave ends. Set aside.

  • Sauce:

  • 1.

    To make the sauce, place all ingredients in a small bowl and stir to combine.

  • To serve:

  • 1.

    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.

  • 2.

    To serve, spoon a little sauce onto plate, top with tomato and bocconici tower, and garnish with yabbie tails.

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