800g Balmain Bugs, split down the back, cleaned
Olive oil, for brushing
Butter, to serve
Parsley, to serve
Lemon wedges, to serve
500ml orange juice
65ml white vinegar
65g caster sugar
2 fresh passionfruit
500g rocket, washed, drained
2 bulbs of fennel, thinly sliced
3 fresh oranges, peeled, segmented
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the dressing, place the orange juice, white vinegar and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to low and cook until a honey-like consistency is achieved. Remove from heat and set aside to cool completely. When cool, transfer to a bowl. Stir in the mayonnaise and passionfruit flesh. Mix well and season with salt and pepper. Transfer to the fridge until required.
To prepare the salad, combine the rocket and fennel in a bowl. Mix in a little of the dressing. (You only need enough of the dressing to give a light coating; any excess can be stored in the fridge for up to 4 days.) Add the orange and toss to combine.
To prepare the bugs, lightly brush them with olive oil. Place the bugs, flesh-side down, on a hot barbecue plate for 4 minutes. Turn and cook the other side until orange or until cooked through.
Divide the salad among serving plates. Rest the bugs against the salad so the flesh faces outwards. Brush the bugs with a little melted butter. Serve with lemon wedges and garnish with parsley.