500g K-Roo Kangaroo Fillets
1 lemon, juiced
2 tablespoons olive oil
3 medium zucchini, sliced on angle
2 bunches broccolini, trimmed
100g baby spinach
2 medium carrots, peeled & shredded
quick and
simple
Kangaroo Fillet with Broccolini & Hummus
What you'll need
How to cook it
- Place K-Roo fillets on a baking tray, drizzle with lemon juice, pour over oil and season with sea salt and cracked black pepper.
- Heat a large non-stick frying pan over medium high heat. Add K-Roo fillets and cook for 4-5 minutes each side or until cooked to your liking.
- Transfer to a clean baking tray, pour over pan juices and allow to rest. Wipe pan clean. Add zucchini and cook for 1-2 minutes each side or until golden and tender.
- Boil, steam or microwave broccolini until tender. Place broccolini, zucchini and spinach, sea salt and cracked black pepper in a bowl and toss to combine.
- Thickly slice K-Roo fillet and pour over resting juices, divide onto serving plates with zucchini mixture and shredded carrot*.
- Serve with roasted chat potatoes and store-bought hummus.
*Tip: If you don’t own a shredder, thickly grate or thinly slice raw carrot.