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Barbecued kangaroo and macadamia salad with honey mustard dressing
Barbecued kangaroo and macadamia salad with honey mustard dressing
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Aussie bush-inspired dish: Kangaroo meat with macadamia salad - a must-try!
Ingredients:
  • 2 dried lemon myrtle leaves (or 1/2 tsp lemon myrtle seasoning)
  • 2 rosemary sprigs, leaves picked
  • 3 garlic cloves
  • 18.40 gm macadamia oil (see note)
  • 20.00 gm Australian Bush Spices Red Meat Blend or chopped fresh thyme
  • 600g kangaroo loin fillets (see note)
  • 500.00 ml baby spinach leaves
  • 500.00 ml rocket leaves
  • 1/2 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 75g macadamia
  • 11.80 gm honey mustard
  • 40.00 ml white wine vinegar
  • 80ml oil
Instructions:
  • Crush the lemon myrtle, rosemary, garlic, and macadamia oil in a mortar and pestle until a paste forms. Combine with the spice mix in a bowl. Coat the kangaroo fillets with the mixture, then cover and refrigerate for at least 1 hour, ideally overnight.
  • Preheat a chargrill pan or barbecue over high heat. Cook the kangaroo fillets for 2-3 minutes on each side for medium-rare or to your desired doneness. Rest the fillets on a plate, loosely covered with foil, for 5 minutes before serving.
  • Combine mustard, vinegar, and oil in a bowl, whisk until well mixed for the dressing.
  • In a large bowl, mix together spinach and arugula. Slice the fillets into 1cm thick pieces and sprinkle them over the greens along with the onion, bell pepper, and macadamias. Drizzle with dressing and serve right away.

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