SPICED KANGAROO WITH SUPER SLAW

SERVES 4. PREP 15 MINS. COOK 5 MINS

• ¼ cup (25g) goji berries

• ¼ cup pepitas (35g), plus extra to serve

• 2 tsp sesame seeds, plus extra to serve

INGREDIENTS

• ¼ cup (60ml) extra virgin olive oil

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 4 x 125g kangaroo fillets (or lamb fillets)

• Juice of 1 lime

SUPER SLAW

• ½ cup (100g) red quinoa

• 80g baby kale or rocket leaves

• ¼ red cabbage, finely shredded

• 2 carrots, shredded

METHOD

1 Bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until just tender. Drain then cool completely.

2 Combine 2 tbs olive oil with the paprika and cumin. Season with salt and pepper. Rub over the kangaroo fillets and set aside.

3 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.

4 For the slaw, combine the cooked quinoa and all other ingredients in a bowl. Toss to combine.

5 To make the dressing, combine resting juices from the kangaroo, lime juice and remaining oil and toss through the slaw.

6 Serve with sliced kangaroo and extra seeds.