Barbecued Kangaroo And Macadamia Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning)
• 2 rosemary sprigs, leaves picked
• 3 garlic cloves
• 1 tablespoon macadamia nut oil
• 2 tablespoons chopped fresh thyme (or australian bush spices red meat blend)
• 600 g kangaroo meat, loin fillets
• 2 cups baby spinach
• 2 cups rocket
• 1/2 red onion, thinly sliced
• 1 red capsicum, thinly sliced
• 75 g roasted macadamia halves
• 2 teaspoons honey mustard
• 2 tablespoons wine vinegar
• 80 ml macadamia nut oil

Recipe

• 1 using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste.
• 2 transfer to a bowl and stir in the spice mix. add the kangaroo fillets and turn to coat in the spice mixture. cover with plastic wrap and chill for at least 1 hour, preferably overnight.
• 3 heat chargrill pan or barbecue over high heat.
• 4 when hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. transfer to a plate and rest, covered loosely with foil, for 5 minutes.
• 5 for the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined.
• 6 combine spinach and rocket in a large bowl. slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. drizzle with dressing and serve immediately.