Barbecued kangaroo and macadamia salad with honey mustard dressing

Ingredients:

– 2 dried lemon myrtle leaves (or 1/2 teaspoon lemon myrtle seasoning)

– 2 rosemary sprigs, leaves picked

– 3 garlic cloves

– 1 tablespoon macadamia oil

– 2 tablespoons chopped fresh thyme

– 600g kangaroo loin fillets

– 2 cups each baby spinach & rocket leaves

– 1/2 red onion, thinly sliced

– 1 red capsicum, thinly sliced

– 1/2 cup (75g) roasted macadamia halves

Honey mustard dressing

2 teaspoons honey mustard
2 tablespoons white wine vinegar
1/3 cup (80ml) macadamia oil

Method:

Step 1: Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.

Step 2: Heat chargrill pan or barbecue over high heat. 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 and rest, covered loosely with foil, for 5 minutes.

Step 3: For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.

Step 4: Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.

(Taste.com, 2009)