2 large beetroot

50ml shiraz vinegar

150ml extra virgin olive oil

Sea salt & freshly milled pepper

4 x small cooked Moreton Bay Bugs

100g yoghurt cheese

50ml crème fraiche

½ lemon, juiced

2 bunches baby watercress

1 tbs pine nuts, toasted

Green oil, optional

Peel beetroot then slice on mandolin into 24 thin discs. Stamp each disc with a cookie cutter into neat 6½ cm circles and lay out on a tray. Combine cabernet vinegar, olive oil, salt & pepper. Pour ¾ of dressing over beetroot & allow marinate.

 

Meanwhile, peel Moreton Bay bugs & marinate with remainder of the vinaigrette. Combine crème fraiche, lemon juice and seasoning. If too thick, add a little hot water.

 

Arrange 3 beetroot discs on each plate. Place a neat ball of yoghurt cheese on top & place piece of bug tail alongside. Scatter a few pine nuts around plate, drizzle over crème fraiche dressing and place another beetroot disc on top. Finish with a little green oil & the baby watercress to garnish