Grilled Balmain bugs with charred grapes and ouzo

SERVES 4-6 // PREP TIME 15 MINS // COOK 20 MINS (PLUS RESTING)

60 ml (¼ cup) extra-virgin olive oil, plus extra to brush

8 medium Balmain or Moreton Bay bugs, cleaned, halved

2 tbsp finely chopped oregano

1 tbsp finely chopped dill

1/2 small white onion, finely chopped

2 tbsp each ouzo and red wine vinegar

1 tbsp honey

380 gm red grapes

Baby Greek basil and toasted za’atar flatbread, to serve

1 Preheat a lightly greased chargrill pan or barbecue to high. Brush cut side of bugs with oil and season. Grill, cut side down, until meat is lightly charred and edges start to pull away from the shell (4 minutes). Turn and cook until meat is just tender (3 minutes).

2 Meanwhile, to make dressing, combine oil, oregano, dill, onion, ouzo, vinegar and honey in a small bowl and season to taste. Brush half of the dressing over bugs, then cover loosely and set aside.

3 Toss grapes in oil, place on chargrill and cook, turning occasionally, until lightly blistered (4 minutes).

4 Transfer bugs and grapes to a large platter, then spoon over remaining dressing and scatter over baby Greek basil. Serve with flatbread.