Kangaroo & Macadamia Salad
Thursday, December 8, 2011 at 11:14PM
Julie in Recipes

Serves 4




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.

Article originally appeared on Macadamia Nuts from Teak Lane Farm (http://teaklanefarm.com/).
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