SPICED KAN­GA­ROO LOIN WITH SU­PER SLAW

"Kan­ga­roo is full of flavour and so lean"

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

SERVES: 4

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

Su­per slaw

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)

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