Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

1 crayfish tail cooked
4 tomatoes
1 Granny Smith apple, diced
1 teaspoon black truffle salsa
1 ripe peach, diced
1 red capsicum, peeled
2 red shallots, diced
ground white pepper, to taste
1 firm avocado, diced
10 chives, finely chopped
½ lemon
3 tablespoons seafood mayonnaise
extra-virgin olive oil
sea salt, to taste

METHOD

Blister the skin on the capsicum over the flame on your gas ring being careful not to burn your hands. Use a pair of barbecue tongs or alternately, roast in a hot oven for 10 minutes. When blistered, place in a bowl and cover with cling wrap for at least 15 minutes.

While the capsicum is being covered the tomato needs to have the skin removed and flesh hollowed out. To do this, make a small cross on the top of the tomato with a sharp knife (the top meaning the smooth end opposite to the stem).

Plunge into boiling water for 10 seconds and then plunge into iced water to prevent the tomato over cooking. Slice the bottom end of the tomato off and remove the seeds and flesh with a teaspoon. The tomato should now be completely empty and clean inside.

For the capsicum, remove the cling wrap and then remove the skin together with the seeds from the capsicum and dice the flesh finely.

Dice all the remaining ingredients, including the crayfish tail, and mix together with the oil, lemon juice and fresh chives, salt and freshly ground white pepper.

Place the mixture back into the tomato shell and put the lid on and serve on a bed of seafood mayonnaise. Garnish with fresh chives, some sliced peach and sliced crayfish meat.

Crab or prawn can be a good substitute for this dish.