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Barbecued kangaroo and macadamia salad with honey mustard dressing

Name: Barbecued kangaroo and macadamia salad with honey mustard dressing
Yield: 4
Ingredients: 2 dried lemon myrtle leaves (or 1/2 teaspoon lemon myrtle seasoning); 2 rosemary sprigs, leaves picked; 3 garlic cloves; 1 tablespoon macadamia oil (see note); 2 tablespoons Australian Bush Spices Red Meat Blend or chopped fresh thyme; 600g kangaroo loin fillets (see note); 2 cups each baby spinach & rocket leaves; 1/2 red onion, thinly sliced; 1 red capsicum, thinly sliced; 1/2 cup (75g) roasted macadamia halves; 2 teaspoons honey mustard; 2 tablespoons white wine vinegar; 1/3 cup (80ml) macadamia oil (see note)

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by Valli Little

delicious. team

Oct 03, 2015

Inspired by the Australian bush, this iconic dish teams tender kangaroo meat with macadamia salad.

2 dried lemon myrtle leaves (or 1/2 teaspoon lemon myrtle seasoning)
2 rosemary sprigs, leaves picked
3 garlic cloves
1 tablespoon macadamia oil (see note)
2 tablespoons Australian Bush Spices Red Meat Blend or chopped fresh thyme
600g kangaroo loin fillets (see note)
2 cups each baby spinach & rocket leaves
1/2 red onion, thinly sliced
1 red capsicum, thinly sliced
1/2 cup (75g) roasted macadamia halves

Honey mustard dressing

2 teaspoons honey mustard
2 tablespoons white wine vinegar
1/3 cup (80ml) macadamia oil (see note)

Method

1.

Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. 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.
2.

Heat chargrill pan or barbecue over high heat. 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.
3.

For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.
4.

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.