Kangaroo salad with nuts

Number of persons: 4


600g of kangaroo fillets
Young racket lettuce
Young leaves of beetroot
1 red pepper
a handful of roasted macadamia nuts

For the marinade:
2 sprigs of lemon balm
2 sprigs of Rosemary
2 cloves of garlic
2 tablespoons of groundnut oil
Pepper and salt

For the dressing:
2 teaspoons of mustard
1 tablespoon of honey
2 tablespoons of Xeres vinegar
2 tablespoons of groundnut oil
Pepper and salt

put the ingredients for the marinade together and mix them fine. Roll the fillets in the marinade and marinate overnight.

Grill the fillets briefly on a very hot grill, then place them in an oven at 130 ° C and cook gently until they have reached a core temperature of 55-60 ° C (saignant). Cover the meat and let it rest.

For the dressing, mix the mustard, honey, vinegar and the oil, add salt and pepper to taste. If necessary, grill the nuts lightly brown in a hot pan and sprinkle on top of the lettuce.

Mix the lettuce in a deep plate, cut the fillets and arrange them on the lettuce. Finish with the dressing.

© 2020 by Deli Ostrich NV.