|Submitted by: Blum||29 June 2015|
This recipe signifies a Kiwi summer, freshly caught produce and a light summer salad.
Toss the salad ingredients together. Shake dressing ingredients in a jar and pour over the salad. Set aside.
Cut bread into 2.5cm thick slices. Crush garlic, finely chop parsley and chives, then place in a bowl with the butter and mix. Preheat barbeque to a medium grilling temperature. Spread butter mixture onto bread slices. Wrap perpared loaf in tinfoil and back on BBQ rack for 10-15 minutes.
Combine smoked butter, horopito flakes and sea salt.
Split the crayfish in half, devein and remove the innards. Lightly oil barbeque and place the crayfish, open side down, to grill for 1-2 minutes. Turn and cook for a further 1-2 minutes. Spread open side generously with the butter.
Serve with the salad, garlic loaf and some lemon wedges for the crayfish.