Barbecued Kangaroo and Macadamia Salad

I need to try this, it sounds lovely. Prep time doesn't include manination time because you should do it for at least 1 hour, but it suggests up to overnight so I will leave up to you how long you want to do that. I found it here: http://www.taste.com.au/recipes/21609/barbecued+kangaroo+and+macadamia+salad+with+honey+mustard+dressing

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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 white wine vinegar
• 80  ml  macadamia nut oil

Directions

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.