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Heat olive oil in a heavy frying pan.
Place bug tails in pan, season, colour for a minute on top of stove then place in preheated oven for three to four minutes.
Reheat asparagus, fennel and roast capsicum.
Spread two tablespoons of the tarrator mixture in the middle of warm plates.
Arrange bug tails and vegetables.
Sprinkle with extra virgin olive oil and serve.
Soak the bread in five tablespoons milk for ten minutes to soften.
Place soaked bread, almond meal and garlic in food processor.
Blend to a smoothish paste.
Add olive oil and mild alternately.
Season, add lemon juice
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