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.