Kangaroo Salad with Beetroot & Spinach


3 x 150g Kangaroo fillet

½ cup Baby Beetroots*, boiled and peeled
200 gm Goats cheese, crumbled
1 Avocado, diced
1 large Cucumber, sliced
200 gm Baby spinach leaves
100 gm Preserved Desert Limes
1 punnet Cherry Tomatoes
½ bunch Chives, finely sliced
½ bunch Coriander, finely sliced
½ bunch Parsley, finely sliced
½ bunch Basil, finely sliced

¼ cup Balsamic Vinegar
½ clove Garlic, grated
½ Lemon zest
¼ cup Olive Oil
1 tbsp Dijon Mustard


Seasoned and lightly oiled the kangaroo fillets.
Cook Kangaroo fillets on a medium to high heat on the BBQ , turning every couple of minutes for 8-12 minutes.
Rest the meat for 5 minutes.

While the meat is resting, put all the salad ingredients together and dress it.
Then slice the rested cooked kangaroo fillets and plate it up with the salad.

*Tip – boil baby beetroot with salt, sugar ,water and vinegar until cooked, alow to cool before peeling