Warm salad of barbecued kangaroo with spinach, pine nuts and beetroot jam

Warm salad of barbecued kangaroo with spinach, pine nuts and beetroot jam

By
From
Meat
Serves
6
Photographer
Dean Cambray

Kangaroo is best when cooked rare or medium–rare. This is ideal for the fillet, loin and rump, which are the most widely available cuts. Serve this salad with a dollop of beetroot jam to bring out the underlying sweetness of the meat.

Ingredients

Quantity Ingredient
3 x 400g kangaroo fillets
olive oil
300g baby spinach leaves
200g cherry tomatoes, halved
200g soft goat’s cheese, crumbled
100g pine nuts, toasted
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt
freshly ground black pepper
parsley, chopped, to serve
thyme, chopped, to serve
Beetroot jam

Method

  1. Dry the kangaroo meat thoroughly and trim away the silvery membranes. As soon as you can, rub the meat all over with oil, to prevent it discolouring.
  2. Preheat a barbecue or griddle to high. Drizzle the kangaroo with a little more oil and cook it for 3–4 minutes, turning several times, until it is browned all over. Transfer to a warm plate, cover loosely with foil, and leave to rest for 5 minutes.
  3. To make the salad, combine the spinach, tomatoes, goat’s cheese and pine nuts in a large mixing bowl. Whisk the oil and vinegar together and pour onto the salad. Season with salt and pepper, toss together gently then divide between 6 plates.
  4. Slice the kangaroo fillets on the diagonal and arrange on top of the salad. Scatter with the fresh herbs and serve with hot crusty bread and beetroot jam on the side.
Tags:
Meat
Adrian
Richardson
La
Luna
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