Redclaw with Asparagus Salad

Ingredients:

• 2kg farmfeast redclawBrine solution (1 cup salt per 4 litres cold water)

Place redclaw into saucepan of boiling water. Reheat water to boiling and cook for 7 minutes. Plunge into the brine for 10-15 minutes. Remove meat from shell*

Asparagus salad:

• Fresh salad greens
• 2 ripe Roma tomatoes
• 12 snow peas
• Bunch asparagus
• Extra virgin olive oil (for dressing)
• Red wine vinegar (for dressing)1 clove garlic (for dressing)

Blanch snow peas and asparagus and refresh by placing in cold water. Toss all ingredients in a large salad bowl.

For dressing
Whisk 50ml extra virgin olive oil and 25ml red wine vinegar with the crushed clove of garlic.

To serve, arrange a portion of salad on the plate and top with redclaw meat. Drizzle with dressing and enjoy.

*How to peel a redclaw
Grip head in one hand and tail in the other and pull apart with a twisting motion.
Crush tail inwards between your two hands until shell cracks along centre of back, then peel outwards. Meat should be free of shell and come out easily.

Level: Moderate - Total time: 25 minutes