Preparation time: 15 minutes (plus minimum 1 hour chilling)
Cooking time: 4-6 minutes
2 dried lemon myrtle leaves (or 1/2 tsp lemon myrtle seasoning)
2 rosemary sprigs, leaves picked
3 garlic cloves
1 tbs macadamia oil
2 tbs Australian Bush Spices Red Meat Blend or chopped fresh thyme
600g kangaroo loin fillets
2 cups each baby spinach and rocket leaves
1/2 red onion, thinly sliced
1 red capsicum, thinly sliced
1/2 cup (75g) roasted macadamia halves
Honey mustard dressing
2 tsp honey mustard
2 tbs white wine vinega
1/3 cup (80ml) macadamia oil
Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste.
Transfer to a bowl and stir in the spice mix.
Add the kangaroo fillets and turn to coat in the spice mixture.
Cover with plastic wrap and chill for at least 1 hour, preferably overnight.
Heat chargrill pan or barbecue over high heat.
When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking.
Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.
Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias.
Drizzle with dressing and serve immediately.
Recipe: Valli Little and Amanda Biffin, taste.com.au
Photo: Mark Roper