Free Healthy Recipe - Thai Kangaroo Salad

Dairy free, Low carbohydrate, Low fat, Low GI

Here's a variation on the Thai beef salad using kangaroo in place of beef. The addition of fennel, other than giving it some extra crunch is a lovely accompaniment to the gamey meat.

Ingredients

500 grams kangaroo fillet

150 grams mixed green leaves

1 small fennel bulb, finely sliced

2 Lebanese cucumbers thinly sliced

1 punnet cherry tomatoes

2 tbsp mint leaves, finely sliced

¼ cup coriander leaves

Dressing:

1 small red chilli, seeds removed and chopped

2 cloves garlic, crushed

1 tbsp lemongrass, finely sliced

2 tbsp lime or lemon juice

1 tbsp fish sauce

1 tbsp rice syrup

6 spring onions sliced

2 tbsp roasted organic peanuts, chopped

Method

Heat a grill pan to very hot, Brown the kangaroo on all sides for approx 6- 8 minutes in total. Cover with foil and allow to rest for 5 minutes before slicing.

Arrange the salad ingredients and herbs on a large platter. Combine the dressing ingredients in a small jar.
Once the kangaroo has rested, slice it finely and arrange over the platter. Drizzle the dressing over the meat and salad and sprinkle the chopped peanuts over the top.

Note: When buying fennel for salad, select the smaller more delicate bulbs and always choose clean, crisp bulbs with no sign of browning and the tops intact.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	15 mins
Ready in:	30 mins
Suitable for:
Dinner, Lunch, Salad

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Nutritional Information - Per Serve
Kj	830 kj
Calories	198 kcal
Fat	5 g
Saturated Fat	1.1 g
Total Carbohydrate	6.3 g
Total Protein	29.7 g
Fibre	3.4 g

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