2 Lebanese cucumbers diced
50 ml Olive oil
1 Tablespoon sesame oil
tablespoons olive oil (extra)
Juice and rind of 1 lemon
Sesame seeds, toasted
8 thick slices of baguette
1 small spanish onion,
2 pounds small cooked redclaw, removed from shell and sliced.
Preheat oven to 350º.
Sprinkle cucumber with
salt, stand for 15 minutes.
olive and sesame oil, juice, rind and sesame seeds in a bowl, whisk and set
bread with extra olive oil and brown in oven for 12 minutes turning
cucumber, pat dry.
bowl with onion and tomato, stir to combine.
bread on serving platter. Place a spoonful of both crayfish and vegetable
mixture on each slice of bread.
drizzling dressing mixture over each piece just before serving.