quick and

Warm kangaroo fillet with couscous salad

with couscous, pumpkin, feta, mint & almond salad

Prep 30min

Time 30min

Serves 4

What you'll need

1 tbsp olive oil
500g K-ROO kangaroo fillet (or steak)
¼ cup dukkah
sea salt and freshly ground black pepper

500g pumpkin, peeled and diced into 1cm cubes
2 medium zucchini, diced
1 red onion, halved, peeled and diced
6 cloves garlic, skin on
1/3 cup olive oil
¼ cup balsamic vinegar
salt flakes and freshly ground black pepper
2 tablespoon chopped mint
1 cup (200g) pearl couscous
2 cup hot vegetable stock
¼ cup chopped coriander
juice of a lemon juice
¼ cup crumbled feta
¼ cup almonds, roughly chopped

CALS: 433
FAT: 20.4g

How to cook it

Preheat oven to 200C (180C fan forced) and line baking tray with baking paper.

Place pumpkin, zucchini, onion, garlic, 2 tablespoons olive oil and vinegar together in a large roasting pan, tossing until well coated in oil. Season well with salt and pepper. Place pan in preheated oven and roast for 30 minutes, turning halfway through.

For the couscous, heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add pearl couscous and cook for 3-4 minutes or until golden. Pour over vegetable stock, reduce heat to low, cover and cook for 16 minutes or until stock has been absorbed. Stir occasionally.

For the kangaroo, heat remaining oil in large non-stick frying pan over a medium-high heat. Rub kangaroo with dukkah, place in frying pan and brown the meat on all sides. Transfer kangaroo to prepared baking tray and cook in preheated oven for 5 – 10 minutes, depending on its thickness. Remove from oven and rest for 10 minutes before slicing thinly.

To serve, combine roasted vegetables, couscous, sliced kangaroo, mint, coriander and lemon juice together in a large mixing bowl, tossing until well combined. To finish, sprinkle over feta and almonds.