2 x 150g (approx.) kangaroo fillets
2 tbsp native pepperberry, ground
2 tsp honey
Zest and juice of ½ an orange
Juice of ½ a lime
1 tbsp extra virgin olive oil
1 orange, peeled and segmented
2 tbsp pinenuts, toasted
½ cup couscous, cooked and cooled to room temperature
1 tbsp sultanas
Handful fresh mint leaves, torn
Handful parsley, torn
Add all of the dressing ingredients to a jar with a lid and shake well to combine. Set aside.
Bring the meat to room temperature before cooking. Drizzle with a little olive oil and sprinkle over some salt, then rub in well. Heat a frypan over high heat and sear the fillets for about 2 minutes on each side, then remove from the heat and allow to rest while you prepare the salad.
Place all of the salad ingredients into a bowl and pour over half of the dressing. Stir to combine. Arrange onto a serving plate.
Sprinkle the pepperberry into a large plate and roll the kangaroo fillets in it to create a kind of crust. Slice them into thick medallions and serve atop the couscous salad with some more of the dressing drizzled over the top.