Sweet chilli crayfish and fresh nectarine salads
- 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish
- 80ml sweet chilli sauce
- 2 fresh nectarines
- 250ml fresh salad leaves
- 15ml black sesame seeds, toasted
Roughly chop the peeled crayfish tails and combine with the sweet chilli sauce in a mixing bowl. Set aside.
Quarter the nectarines and toss together with the salad leaves.
Arrange the salad leaves and nectarines in serving bowls and top with the marinated crayfish flesh.
Sprinkle with the sesame seeds and serve garnished with a crayfish shell.