Recipe: Seared Kangaroo with Roasted Beetroot and Feta Salad

Kangaroo cous cous

Seared kangaroo and feta salad with roasted beetroot and sweet potato and tossed with spinach, cous cous and balsamic dressing. Download the recipe HERE.

(Serves 2)

 

Ingredients

Kangaroo fillet

1 medium beetroot

¼ sweet potato

50g baby spinach

1/2 small red onion, quartered

75g feta, crumbled

 

Cous cous

Cous cous

20g butter

water

 

Dressing

1 tbls olive oil

2 tablespoon balsamic vinegar

1 teaspoon brown sugar

Salt and pepper, to season

 

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil

Step 2

Peel and cut sweet potato into cubes and toss sweet potato and quartered onion in oil,  place beetroot sweet potato and onion on baking tray,  and roast for 45 minutes or until tender. Cool for 15 minutes

Step 3

Once beetroot is out of oven, peel and discard skin from beetroot. Cut beetroot into cubes

Step 4

Cook cous cous as per directions

Step 5

Combine spinach, onion, feta, sweet potato and beetroot in a bowl. Toss to combine

Step 6

Sear grilled kangaroo until medium/rare and allow to rest 5-10 mins.

Step 7

Whisk garlic, oil, brown sugar and vinegar together in bowl. Season with salt and pepper. Add to salad mixture and toss to combine

Step 7

Slice kangaroo and fan on top of salad

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