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Spicy Kangaroo with a Super Food Salad
Equipment
- 1 Mixing Bowls
- 1 Pan
- 1 Tongs
- 1 Table Spoon
- 1 sharp knife
Ingredients
- 1 tbsp olive oil
- 100 grams diced sweet potato
- 100 grams diced pumkin
- 2 fillets kangaroo rump
- 50 grams sliced onion
- 250 grams mixed salad lettuce
- 2 whole avocados
- 1/2 punnet cherry tomatoes
- 100 grams quinoa (cooked)
- 100 grams brown rice (cooked)
- 60 grams spicy dukkah rub
Instructions
- Step One: In a pan add the olive oil bring to heat (190°C) and then the diced sweet and pumpkin to the and fry until golden brown on both side, next place a lid on the pan and add a small amount of water and lower to temperature to 600°C to steam bake and cook until tender in the middle.
- Step Two: On a chopping board slice the onion (fine sliced), sliced cherry tomatoes and diced avocado and add to a salad bowl, then add the sweet potato, pumpkin quinoa, brown rice (after cooling) to the bowl and fold the salad.
- Step Three: In a pan add olive oil, and heat to 180°C, then add the whole kangaroo - you can use chicken or tuna for cultural or diary requirements. The the meat rest and then dice into bit side pieces.
- Step Four: In a bowl add the spicy dukkah rub and then coat kangaroo with the rub.
- Step Five: Add the cooked kangaroo to the salad bowl or serve all ingredients straight to the plate.
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