Barbecued Kangaroo and Macadamia Salad Recipe

Name: Barbecued Kangaroo and Macadamia Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning); 2 rosemary sprigs, leaves picked; 3 garlic cloves; 1 tablespoon macadamia nut oil; 2 tablespoons chopped fresh thyme (or Australian Bush Spices Red Meat Blend); 600 g kangaroo meat, loin fillets; 2 cups Baby Spinach; 2 cups rocket; 12 red onion, thinly sliced; 1 red capsicum, thinly sliced; 75 g roasted macadamia halves; 2 teaspoons honey mustard; 2 tablespoons white wine vinegar; 80 ml macadamia nut oil

Servings: persons

2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning)
2 rosemary sprigs, leaves picked
3 garlic cloves
1 tablespoon macadamia nut oil
2 tablespoons chopped fresh thyme (or Australian Bush Spices Red Meat Blend)
600 g kangaroo meat, loin fillets
2 cups Baby Spinach
2 cups rocket
12 red onion, thinly sliced
1 red capsicum, thinly sliced
75 g roasted macadamia halves
2 teaspoons honey mustard
2 tablespoons white wine vinegar
80 ml macadamia nut oil

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.
3
Add the kangaroo fillets and turn to coat in the spice mixture.
4
Cover with plastic wrap and chill for at least 1 hour, preferably overnight.
5
Heat chargrill pan or barbecue over high heat.
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
Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
8
For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined.
9
Combine spinach and rocket in a large bowl.
10
Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias.
11
Drizzle with dressing and serve immediately.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning), 2 rosemary sprigs, leaves picked, 3 garlic cloves, 1 tablespoon macadamia nut oil, and more.

Yes, Barbecued Kangaroo and Macadamia Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Kangaroo and Macadamia Salad

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