24 natural oysters in half shells
Rock salt, to serve
Lemon & oregano vinaigrette
¼ cup lemon juice
1 tbsp extra virgin olive oil
1 tsp caster sugar
½ tsp finely chopped fresh oregano
1 small eschallot, finely chopped
Salt and pepper, to taste
1 middle bacon rasher, rind removed, finely chopped
¼ small Lebanese cucumber, deseeded, finely chopped
2 tbsp lemon juice
2 tbsp tomato sauce
1 tsp Worcestershire sauce
Tabasco sauce, to taste
- To make salsa, heat a small, non-stick frying pan over a medium heat. Add bacon. Cook, stirring for about 4 to 5 minutes, or until golden. Remove. Drain on absorbent kitchen paper. Set aside.
- Cut cucumber in half lengthways. Using a teaspoon, scoop out seeds and discard. Finely chop cucumber and place in a medium bowl. Add juice and sauces. Season with Tabasco.
- To make vinaigrette, combine all ingredients in a small bowl. Mix well. Set aside.
- Just before serving, sprinkle rock salt over a serving plate. Arrange oysters on top. Pour vinaigrette over half the oysters. Add bacon to salsa. Spoon over remaining oysters.