LOBSTER AND SUMMER FRUIT SALAD

INGREDIENTS

3 baby cos lettuce, leaves separated, torn 1 bunch rocket, trimmed 1 large avocado 1/2 medium red onion, thinly sliced 1/2 cup small fresh mint leaves 1/2 cup small fresh coriander leaves 1 large mango, thinly sliced 120g fresh raspberries 2 cooked lobster tails, meat removed, sliced 1/4 cup lemon juice 2 tablespoons olive oil 2 teaspoons Dijon mustard Pinch caster sugar METHOD Step 1 Arrange lettuce and rocket on a platter. Cut avocado in half and remove the stone. Peel and slice. Arrange over salad with onion, mint, coriander, mango slices and raspberries. Top with lobster meat.

Step 2

Whisk juice, oil, mustard and sugar together in a small bowl until combined. Drizzle over salad. Serve.

Step 3

Pair this dish with Houghton Chardonnay.