As seen in Adelady magazine, issue 4
Time :: 55 mins
Serves :: 4
Recipe :: Laura Bakhtiarian
Succulent meat paired with a fresh hearty salad — what could be better!
Photo :: Naomi Giatas
Ingredients
500g K-Roo Herb & Garlic Kangaroo Steak
6 small beetroots, stems and roots removed and cubed
1 small sweet potato, peeled and diced into 2cm cubes
60g rocket
100g feta
30g walnut halves
1 tbsp pine nuts
2 sprigs fresh mint leaves, chopped
Olive oil
Lemon
Salt and pepper
Dressing
4 tbsp olive oil
4 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp brown sugar
1 tsp honey
Salt and pepper
Method
• Preheat oven to 190˚C fan-forced.
• Place the beetroot and sweet potato on a large baking tray, season with salt and pepper, add the olive oil, then toss. Roast in the oven for 30–40 minutes, until cooked through. Remove from oven and leave to cool slightly.
• To make the dressing, combine olive oil, red wine vinegar, wholegrain mustard, brown sugar, and honey in a small bowl. Season with salt and pepper, then set aside.
• Grill the kangaroo steaks over direct high heat for 4 minutes on each side, or until seared and caramelised. Once cooked to your liking, leave to rest for 5 minutes before slicing.
• To make the salad, place rocket in a large serving bowl, add mint and toss. Add the beetroot, sweet potato, walnuts and pine nuts, then crumble the feta. Serve with kangaroo steak.
• Add dressing and wedges of fresh lemon, or allow everyone to add their own.
Photo :: Naomi Giatas
We used: K-Roo Herb & Garlic Kangaroo Steak
Tasty and simple to cook, K-Roo products can be easily added to every home cook’s weekly repertoire. K-Roo has been proudly supplying Australians with kangaroo meat for the past 30 years — an abundant natural resource, anchored to the DNA of this beautiful country. Head to k-roo.com.au for more cooking tips and recipes.
