Barbecued Kangaroo and Macadamia Salad

1. 1

   Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste.

2. 2

   Transfer to a bowl and stir in the spice mix.

3. 3

   Add the kangaroo fillets and turn to coat in the spice mixture.

4. 4

   Cover with plastic wrap and chill for at least 1 hour, preferably overnight.

5. 5

   Heat chargrill pan or barbecue over high heat.

6. 6

   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.

7. 7

   Transfer to a plate and rest, covered loosely with foil, for 5 minutes.

8. 8

   For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined.

9. 9

   Combine spinach and rocket in a large bowl.

10. 10

    Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias.

11. 11

    Drizzle with dressing and serve immediately.

* Per serving · 4 servings · Values may vary.