Ingredients
4 x 250g kangaroo strip loins
2 Tbsp macadamia oil, plus extra
6 plums, halved, seeds removed
2 cups baby Warrigal greens or baby spinach, loosely packed
1/4 cup Dijon mustard
1 cup crushed macadamias
1/2 cup Karkalla sprigs (pig face) or rocket
1/2 cup ice plant leaves or rocket
2-3 Tbsp bush tomato pearls or tiny toms tomatoes
PEPPERBERRY SALT
1 Tbsp dried mountain pepperberry (see cook’s tip)
1 Tbsp dried old man saltbush
2 Tbsp coarse salt
DRESSING
1/3 cup avocado oil
2 Tbsp lime juice
Caviar from 1 desert lime (optional)
Method
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For Salt, grind all ingredients in a mortar with a pestle to a coarse salt.
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Pat kangaroo dry with paper towel and brush with oil. Season with pepperberry salt. Heat a chargrill pan or barbecue plate to high heat. Cook kangaroo for 3 minutes. Turn and cook for a further 2 minutes for medium rare, or until cooked to your liking. Rest, loosely covered with foil for 10 minutes.
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Meanwhile, brush plum with extra oil, add to same pan/plate. Cook, turn once, until just softened. Transfer to a bowl. Add Warrigal greens to same pan/plate. Turn off heat. Allow to sit to soften, turn once. Transfer to a bowl.
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Brush kangaroo on all sides with mustard. Roll in nuts to coat. STEP 5 For Dressing, whisk all ingredients in jug.
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Combine greens, sprigs and leaves with bush tomato pearls and dressing. Serve with sliced kangaroo and plum halves.