Kangaroo Salad
Take your salad game to the next level with this bold and vibrant kangaroo salad—tender seared kangaroo fillet paired with sweet beets, juicy cherries, and fresh Vietnamese mint. It’s a flavor-packed, protein-rich dish that’s anything but ordinary!
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Kangaroo Salad
Servings: 2
Take your salad game to the next level with this bold and vibrant kangaroo salad—tender seared kangaroo fillet paired with sweet beets, juicy cherries, and fresh Vietnamese mint. It's a flavor-packed, protein-rich dish that’s anything but ordinary!
Print Recipe
Ingredients
- 2 boiled beetroots
- Handful of cherries
- 2 cloves garlic
- ½ thinly sliced onion
- 1 small chopped red chilli
- A handful of chopped Vietnamese mint leaves
- 2 tbsp olive oil
- 2 kangaroo fillets
- 50 g feta
- Salt and black pepper
Instructions
- In a bowl, combine the Vietnamese mint, chopped chilli, and sliced onion. Add the chopped boiled beetroot, cherries and feta to the bowl and gently mix everything together. Let the salad sit for a few minutes to allow the flavours to develop.
- In a medium-high pan, add the olive oil and garlic. Season the kangaroo fillets with salt and black pepper. Sear the fillets for about 3-5 minutes per side for rare to medium-rare, or longer if you prefer. Remove from heat and let them rest for a couple of minutes before slicing.
- Arrange the beetroot salad on a serving plate. Slice the rested kangaroo fillet and place it on top of the salad.
