1. Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste. 2. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight. 3. Heat chargrill pan or barbecue over high heat. 4. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes. 5. For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined. 6. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
