Ingredients:

• 1kg small cooked Redclaw crayfish

Marinade:

• 50ml Balsamic vinegar
• Zest & Juice of 3 limes
• 4 cloves Garlic crushed
• 80ml Olive OilSea salt and freshly ground black pepper
• 4 sprigs of thyme

Salad:

• 150gm roasted red capsicum
• 400gm Mescalin mix lettuce
• 20 Calamata olives
  

Dressing:

• 30ml Balsamic vinegar
• 70ml Extra virgin olive oil
• 10gm smooth Dijon mustard
  

Cooking Methods:

• Remove crayfish heads, cut tails in half lengthwise and place in a bowl with marinade for 2 hours.
• Arrange salad ingredients on individual plates with crayfish.
• Combine dressing ingredients and serve to the table allowing guests to dress their individual salad according to taste.