This impressive dish is served with lemon mayonnaise and Roma tomato.


  • 15 Specially Selected Moreton Bay bugs (cooked), removed from shell and cut in half length ways

  • 4 avocados

  • 1 eschalot cut into a fine dice

  • 300ml Colway Light or Creamy Mayonnaise

  • 2 lemons

  • 2 handfuls picked rocket and mixed salad leaves (preferably mesclun), coarsely chopped

  • 20 Roma tomatoes peeled, seeded and very finely chopped

  • The Olive Tree Extra Virgin Olive Oil to brush the top

  • Stonemill Salt

  • Stonemill Pepper

  • 1 bunch basil

  • Equipment

  • 10 x 10cm pastry rings (optional)


  • 1.

    Cut avocados into 1cm chunks and season with salt, pepper and lemon juice.

  • 2.

    Add the juice of 1 whole lemon to 300ml mayonnaise.

  • 3.

    Place a third of the chopped avocado inside each ring.

  • 4.

    Mix the bugs with the salad and lemon mayonnaise. Place 3 half bugs on top of the avocado and top up with the diced tomato.

  • 5.

    Brush the top with a little olive oil and squeeze of lemon.

  • Serving Suggestion:

  • 1.

    Place ring in middle of the plate and remove the ring gently (if using).

  • 2.

    Garnish with basil.


Recipe designed by Gastronomy for ALDI Australia

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