Kangaroo and Beetroot Salad

Cook Time 15 minutes

Servings 4

Ingredients

1 tbsp olive oil
250g kangaroo fillets, trimmed and sinew removed
1 tsp freshly cracked pepper
½ tsp sumac
3 medium beetroot
1 radicchio, leaves picked
1 small handful of rocket
80mL sherry vinegar
1 tbsp caster sugar
50 g currants
3 tbs. extra-virgin olive oil
1 French shallot, finely diced
50g pine nuts, toasted
1 tbsp salted capers, rinsed well and patted dry
2 sprigs of parsley finely chopped
3 cubes of Persian fetta, crumbled

Method

Place the beetroot into a steamer basket over a pot of boiling water and steam for 25 minutes or until just tender. Remove and cool to room temperature. Peel and cut into 2cm cubes.

For the sauce, bring the vinegar and sugar to the boil in a saucepan over medium–high heat. Remove from the heat; pour into a bowl and add the currants. Set aside to steep for 15 minutes. In the same pan, heat the oil over low heat add the shallot and gently warm through for 4–5 minutes. Whisk the oil mixture into the vinegar mixture, and then add the pine nuts, capers and parsley. Cover and set aside to allow the flavour to infuse.

Place cling film onto a flat surface and sprinkle over the pepper and sumac. Roll the kangaroo into the spice mix and wrap in the cling wrap so the mixture sticks. Depending on how many fillets you have you may need to wrap in a few pieces of cling wrap.

Heat oil in a large pan and sear the kangaroo for 2 minutes on each side. Season with salt. Rest for two minutes before slicing.

In a large bowl, add the beetroot, sauce, radicchio, rocket, meat and feta and toss. Serve.