1 tsp sea salt flakes
1 garlic clove, peeled
2 tsp pepperberries or green peppercorns
2 tbsp macadamia oil
½ cup red wine
2 tsp horseradish
750 g kangaroo fillets
200 g baby beans, trimmed
200 g baby rocket leaves, rinsed, drained
½ cup macadamia nuts, roasted, chopped
Extra ¼ cup macadamia oil
¼ cup balsamic vinegar
- Pound salt, garlic and pepperberries or peppercorns in a mortar and pestle to a fine paste. Put paste in a bowl with oil, wine and horseradish. Add kangaroo meat and marinate for 2-3 hours.
- Heat barbecue grill plate on medium. Cook kangaroo for four minutes each side. Remove. Set aside, covered, for 10 minutes.
- Cover beans with boiling water for 5 minutes, drain and refresh with cold water. Drain. Thinly slice meat and combine with beans, rocket, nuts and extra oil and vinegar. Toss lightly and serve.