quick and

Kangaroo Fillet with Broccolini & Hummus

Prep 10 min

Time 15 min

Serves 4

What you'll need

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

How to cook it

  1. Place K-Roo fillets on a baking tray, drizzle with lemon juice, pour over oil and season with sea salt and cracked black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Thickly slice K-Roo fillet and pour over resting juices, divide onto serving plates with zucchini mixture and shredded carrot*.
  6. Serve with roasted chat potatoes and store-bought hummus.

*Tip: If you don’t own a shredder, thickly grate or thinly slice raw carrot.