Kangaroo Salad

Interactive experience

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Serves 2

Take your salad game to the next level with this bold and vibrant kangaroo salad—tender seared kangaroo fillet paired with sweet beets, juicy cherries, and fresh Vietnamese mint. It's a flavor-packed, protein-rich dish that’s anything but ordinary!

Recipe

Serves 2 · Prep 15m · Cook 10m

Ingredients

• 2 boiled beetroots
• Handful of cherries
• 2 cloves garlic
• ½ thinly sliced onion
• 1 small chopped red chilli
• A handful of chopped Vietnamese mint leaves
• 2 tbsp olive oil
• 2 kangaroo fillets
• 50g feta
• Salt and black pepper

Method

1. In a bowl, combine the Vietnamese mint, chopped chilli, and sliced onion. Add the chopped boiled beetroot, cherries and feta to the bowl and gently mix everything together. Let the salad sit for a few minutes to allow the flavours to develop.
2. In a medium-high pan, add the olive oil and garlic. Season the kangaroo fillets with salt and black pepper. Sear the fillets for about 3-5 minutes per side for rare to medium-rare, or longer if you prefer. Remove from heat and let them rest for a couple of minutes before slicing.
3. Arrange the beetroot salad on a serving plate. Slice the rested kangaroo fillet and place it on top of the salad.