Kangaroo Loin with Macadamia–Saltbush Dukkah

Serves 4

Time 20 minutes

Ingredients

For Macadamia–Saltbush Dukkah

½ cup macadamias with saltbush

2 tbsp sesame seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp peppercorns

Pinch sea salt (optional, macadamias may be salty enough)

For the Kangaroo & Vegetables

2 kangaroo loin fillets (150–180 g each)

1–2 tbsp extra virgin olive oil 

1 bunch broccolini

½ cup cherry tomatoes, halved

1 tsp extra virgin olive oil, extra for cooking

Fresh herbs (parsley or mint)

Extra chopped macadamias (optional for crunch)

Lemon Yoghurt

1 cup Greek yoghurt (or soy yoghurt if dairy-free)

Zest of 1 lemon

Juice of ½ lemon 

1 clove garlic, crushed

Pinch sea salt

Method

Toast sesame seeds in a dry pan for 1-2 minutes until lightly golden; remove. Toast coriander seeds, cumin seeds and peppercorns for 1 minute until fragrant.

Pulse the macadamias to a coarse crumb (don’t overblend). Coarsely grind the toasted spices in a mortar and pestle. Combine nuts, sesame seeds and spices. Add salt only if needed. (Makes extra; keep in a jar for up to 2 weeks.)

Pat kangaroo fillets dry. Rub with extra virgin olive oil and press the macadamia–saltbush dukkah firmly over all sides.

Heat a pan until very hot. Drizzle with extra virgin olive oil and sear the kangaroo loins for 2-3 minutes each side, plus 20–30 seconds on the edges. Remove from the pan, cover with foil and set aside to rest for 5 minutes.

In the same pan, add broccolini and tomatoes with a little extra virgin olive oil. Cook for 3–4 minutes, until the broccolini is lightly charred and the tomatoes blister.

Meanwhile, mix yoghurt with lemon zest, lemon juice, garlic and salt.

Spread lemon yoghurt over plates. Top with charred broccolini and tomatoes. Slice the kangaroo across the grain and arrange on top. Scatter extra dukkah and chopped macadamias. Finish with fresh herbs and a wedge of lemon.