Kangaroo with Horseradish and Rocket Salad
About the recipe
Lean, tender kangaroo paired with peppery rocket and a punchy horseradish cream makes this salad bold and refreshing. 🥗
A uniquely Aussie dish that’s light, zesty, and packed with vibrant, earthy flavors!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Meat, Poultry & Seafood
- 250 grams Kangaroo loin
- Vegetables & Fresh Produce
- 2 tbsp Horseradish
- 1/2 pieces Juice of a lemon
- 4 cup Rocket
- 2 tbsp Baby capers
- 4 pieces Red radishes, sliced
- 1/2 cup Parsley leaves, roughly chopped
- Dairy & Alternatives
- 1/2 cup Sour cream
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
- Bakery / Other
- 1 pinch Caster sugar
Method
Step 1
Coat kangaroo meat with 1 tablespoon of olive oil and season to taste.
Step 2
Heat a grill or barbecue to high and grill the meat for 2-3 minutes on each side for rare or cook to your liking.
Step 3
Transfer to a tray and cover with foil to rest.
Step 4
Combine sour cream and horseradish together and set aside.
Step 5
Whisk the left over oil and lemon juice in a seperate bowl.
Step 6
Spread the sour cream mixture over a serving plate. Add the rocket, radishes, capers and parsley. Lay the Kangaroo meat on top.
Step 7
Drizzle with lemon olive oil and serve.
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Review Kangaroo with Horseradish and Rocket Salad.