Barbecued Kangaroo and Macadamia Salad

Submitted by Tea Girl

"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: 15mins
• Ingredients: 14
• 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.