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Kangaroo & Macadamia Salad

Serves 4


  • 1 bunch thyme
  • 3 cloves garlic, crushed
  • 1 tbsp macadamia oil
  • 600g kangaroo fillets
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 2 tbsp sherry vinegar
  • 1/3 cup macadamia and olive oil mix sea salt and freshly ground pepper
  • 150g baby spinach, washed
  • 150g rocket, washed
  • 1/2 red onion, finely chopped
  • 1 red capsicum, thinly sliced
  • 1/4 cup macadamias, roughly chopped



Using a mortar and pestle, pound the thyme, garlic cloves and macadamia oil into a paste. Transfer to a bowl and add kangaroo fillets, coating each in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, but preferrably overnight. Heat the barbecue to high. 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 covered loosely with foil and rest for 5 minutes. For the dressing, whisk the mustard, honey vinegar and oil mix in a bowl until combined. Season well. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onions, capsicum and macadamias. Drizzle with dressind and serve.

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Reader Comments (1)

The best nuts I have ever tasted and a very efficient company to deal with

December 10, 2012 | Unregistered CommenterJohn Snacher

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