quick and

Kangaroo Fillet, Spiced Vegetables & Yogurt Sauce

Prep 15 minutes

Time 30 minutes

Serves 4

What you'll need

¼ cup olive oil

½ teaspoon ground cumin

1 teaspoon sweet smoked paprika

1 red onion, cut into thin wedges

1 bunch baby carrots, trimmed & halved

1 bunch baby beetroot, trimmed & quartered

½ cup canned brown lentils

500g pack K-ROO kangaroo fillet

salt flakes & freshly ground black pepper

2 tablespoons lemon juice

1/3 cup fresh parsley leaves

¼ cup Greek yogurt

1 clove garlic, crushed

Nutritional information

Fats: 16.5g (3.2g saturated)

Calories: 447

How to cook it

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Combine 2 tablespoons olive oil, cumin, paprika, onion, carrots and beetroot in large mixing bowl.
  3. Mix ingredients until well coated.
  4. Place on 2 baking trays lined with baking paper.
  5. Roast in preheated oven for 30 minutes, or until beetroot is tender.
  6. Season kangaroo fillet with salt and pepper.
  7. Heat remaining oil in non-stick frying pan over medium-high heat.
  8. Cook kangaroo fillets for 4-5 minutes on each side, or to your liking.
  9. Rest fillets for 10 minutes under foil before slicing.
  10. Remove vegetables from oven.
  11. Add lentils, 1 tablespoon lemon juice and parsley to warm vegetables.
  12. Toss together until combined.
  13. Stir yogurt, remaining lemon juice, salt and pepper together for dressing.
  14. Serve sliced fillet with roasted vegetables and yogurt dressing.