SPICED KANGAROO LOIN WITH SUPER SLAW
"Kangaroo is full of flavour and so lean"
4 x 125g kangaroo fillets (or lamb fillets) ¼ cup (60ml) extra virgin olive oil 2 tsp smoked paprika 2 tsp ground cumin Juice of 1 lime
½ cup (100g) red quinoa (or regular quinoa) 80g baby kale or rocket leaves 1/4 red cabbage, finely shredded 2 carrots, shredded ¼ cup (25g) goji berries ¼ cup pepitas (35g), plus extra to serve 2 tsp sesame seeds, plus extra to serve
Bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until just tender. Drain then cool completely.
Combine the 2 tbs olive oil, paprika and cumin. Season with salt and pepper. Rub over the kangaroo fillets and set aside.
Preheat a barbecue or chargrill over high heat. Add the fillets and cook for 5 minutes, turning, until charred and cooked to medium. Rest, lightly covered in foil, for 5 minutes.
For the slaw, combine the cooked quinoa and all other ingredients in a bowl. Toss to combine.
To make the dressing, combine resting juices from the kangaroo, lime juice and remaining oil and toss through the slaw. Serve with sliced kangaroo and extra seeds.
NUTRITION • 62G PROTEIN • 4G SAT FAT • 25G CARB • 5G SUGARS • 135MG SODIUM • 580 CAL (2415KJ)