Albany Rock Oysters with Warrigal Greens, Lemon Oil and Wattleseed Pangrattato
- 12 Albany Rock Oysters, shucked
- 1/2 cup warrigal greens, picked from stalk
- ⅓ cup lemon infused oil
- 30 ml extra-virgin olive oil
- ½ garlic clove, finely chopped
- 1 tbsp wattle seeds
- 30 gm fine panko breadcrumbs
- Bring a small pot of water to the boil.
- Blanch the greens in boiling water. As soon as the boil returns, refresh in cold water.
- Drain excess water from the greens and rest on paper towel to further dry.
- Finely slice the leaves and set aside.
- Warm the lemon oil in a pan over medium high heat, add warrigal greens and toss to coat.
- Season and set aside.
- Heat oil in a large saucepan over medium heat. Add garlic and wattle seeds, cook, stirring, until garlic starts to colour about 2 mins.
- Add panko and stir until golden, 2-3 mins
- Season to taste, drain on paper towel until cool.
- Lay oysters on a platter and dress with a little warrigal greens and oil and top with some wattleseed pangrattato.
- Native ingredients can be sourced from West Australian businesses Moojipin Foods and Roojenics.
- Warrigal Greens are a native leaf similar to English spinach, which grow wild in Western Australia. They must always be blanched before eating, as the leaves contain oxalates which in high quantities can have adverse effects.