Kangaroo Fillet Salad With Roasted Vegetables And Couscous

How To Cook

Pre-heat oven to 200°C fan forced.

Cut cauliflower into larger florets, carrots into large chunks and lay onto a tray. Mix the olive oil, dill, sage, salt and pepper in a bowl and drizzle over vegetables. Bake for 15-20 Minutes, until cauliflower and carrots are tender and golden.

Meanwhile, cut the asparagus into thirds and mushrooms into quarters, drizzle oil, lemon zest, salt and pepper. Slice cucumber into long pieces, and put into a large bowl with lettuce. After 20 minutes, place the asparagus and mushrooms onto tray with the other roasted vegetables. Cook for a further 5 minutes, remove from oven and let cool.

In a saucepan, cook the couscous according to instructions (Chicken stock can replace water for extra flavor). Once cooked, stir through oil and butter.

To cook the Kangaroo Fillets, simply drizzle with olive oil and sprinkle with salt and pepper. On a hot pre-heated pan, cook fillets for 3 minutes on either side. Rest the meat in foil for 5-10 minutes before cutting.

While the meat is resting, the vinaigrette can be made. Use an old jar or bottle with a lid. Pour olive oil, sesame oil, dijon mustard, honey, lemon juice, salt and pepper into the jar. With the lid on tight, shake well to emulsify the dressing, you will end up with a thick almost creamy dressing.

How To Serve

In a large bowl, mix the lettuce leaves, cucumber, sliced pear and roasted vegetables with 3 tablespoons of the dressing and a squeeze of lemon juice. 

On the bottom of you plate or bowl, scoop a small amount of the couscous, followed by a generous handful of the salad. 

Slice the kangaroo fillets against the grain into 1 cm slices. Place on top of the salad.

To finish, sprinkle with parmesan cheese and another drizzle of the dressing!

Voila. Enjoy.