Kangaroo Salad
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 500g kangaroo steak
- ½ red onion, sliced
- 200g punnet cherry tomatoes, quartered
- 1 continental cucumber OR 2 Lebanese cucumbers
- 1 avocado, diced
- 3 cups baby spinach leaves
- ½ cup coriander stalks and leaves, chopped
- 1 tablespoon chives, chopped
Dressing:
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 red chilli, finely chopped
Method:
- HEAT a frying pan over medium heat and add oil once hot. Add the kangaroo steak and cook to your liking (about 4-5 minutes each side for medium rare). Remove from pan and rest for 10 minutes before slicing thinly.
- ADD red onion, tomato, cucumber, avocado, baby spinach leaves, coriander, chives and cooked kangaroo to a large serving bowl. Toss to combine.
- COMBINE olive oil, lime juice and chilli in a small jar. Put the lid on the jar and shake well.
- DRIZZLE the dressing onto the salad before serving.
What's Great About It:
Kangaroo is a great lean meat packed with protein and low in saturated fat compared to beef and lamb. The dressing adds a perfect hit of spice and zest to balance out the rich kangaroo. Try not to overcook kangaroo meat as it can easily become tough.
