Bug and Prawn Salad

Food Picture: 

Ingredients (serves 8)

  • 2 red capsicums, quartered, seeded
  • 2 pinches of saffron threads
  • 1 tbs hot water
  • 2 tsp cumin seeds
  • 1/2 tsp sweet paprika
  • 4 (about 400g) ripe egg tomatoes, chopped
  • 1/2 tsp caster sugar
  • 2 tsp red wine vinegar
  • 2 tbs extra virgin olive oil
  • 180g baby spinach leaves
  • 16 (about 2kg) cooked Balmain bugs, shells removed, cleaned
  • 24 -30 large cooked king prawns, peeled, deveined


  1. Preheat grill on high. Line an oven tray with foil. Place capsicums, skin-side up, on the lined tray. Cook under grill for 10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with foil and set aside for 15 minutes (this helps lift the skin). Peel and cut flesh into 1cm-thick slices.

  2. Combine saffron and water in a small cup and set aside for 10 minutes to soak. Place cumin in a frying pan over low heat and cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add paprika and stir to combine.

  3. Place tomatoes in a food processor and process until smooth. Strain tomato mixture through a sieve into a medium bowl. Add the saffron mixture, cumin mixture, sugar, vinegar and oil and stir to combine. Place dressing in an airtight container and place in the fridge to develop the flavours.

  4. Place a handful of spinach leaves on serving plates. Combine capsicum, Balmain bugs, prawns and half the tomato dressing in a medium bowl. Arrange seafood mixture on top of spinach leaves and drizzle with remaining dressing.