1kg cooked Yabbies
2 cups wild or baby rocket, washed and dried
½ cup extra virgin olive oil
⅓ cup lemon juice
2 tomatoes, peeled, seeded and finely diced
2 tablespoons finely chopped basil
Salt flakes and freshly ground black pepper, to taste

Twist off the Yabbies' claws and crack open to remove the meat. Twist off and discard the heads. Insert kitchen scissors into the base of the tail and cut along the centre of the underside of the shell. Carefully prise open the shell and remove the tail meat. Discard shells. Slice the tail meat in half lengthways and devein.

Divide rocket between 4 plates and top with Yabby meat.

Combine olive oil, lemon juice, tomato, basil, salt and pepper and mix well. Spoon over salad and serve.