'Roo'-soni Salad
Prep: 10 min
Cook: 45 min
Servings: 4
A multicultural salad with some juicy, lean meat


  • olive or canola oil spray
  • 250 g punnet cherry tomatoes, halved
  • 2 red capsicums, seeded and cut into 2-3cm pieces
  • 500 mL salt-reduced chicken stock
  • 1 large red onion, diced
  • 1 cup risoni (rice-shaped pasta)
  • 2 cloves garlic, crushed
  • pepper
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp cayenne pepper
  • 400 g kangaroo meat
  • 1 Lebanese cucumber, cut into 1cm dice
  • 150 g rocket or baby spinach


  1. Preheat oven to 220ºC (200 ºC fan forced).
  2. Place tomatoes and capsicum in a single layer on an oven tray lined with non-stick baking paper, roast for 20 - 25 minutes and set aside.
  3. Heat chicken stock in a covered, medium-sized saucepan.
  4. Spray a large non-stick frypan with oil and place on high heat; cook onion for 3 minutes until softened, stirring often. Add garlic, risoni and pepper and cook for 1 minute.
  5. Pour risoni mixture into hot stock, stir well and simmer, covered for 15 minutes or until all liquid is absorbed and pasta is tender. Remove from heat to cool thoroughly; stir through cucumber and rocket just prior to serving.
  6. Preheat chargrill or barbeque grill. Place paprika, cumin, and cayenne into a zip-lock bag and shake to combine. Add kangaroo pieces to the bag, turning to coat each side in spice mix. Cook kangaroo on hot grill on one side for 3-4 minutes until juices are visible on the meat surface. Turn and repeat on remaining sides until cooked medium or to your liking. Remove to a plate, cover and allow meat to rest for 5 minutes before slicing thinly.
  7. To serve, divide risoni salad between plates and top with kangaroo slices, roasted tomato and capsicum. Serve immediately.


Replace kangaroo with lean beef steak. Use rice or quinoa instead of pasta if you want this dish to be gluten-free.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Nutrition Information

per serving per 100g
Energy 1046 kJ 233 kJ
250 Cal 56 Cal
Protein 27 g 6 g
Fat, total 4 g 0.8 g
— saturated 0.6 g 0.1 g
Carbohydrate 25 g 5 g
— sugars 6 g 1 g
Sodium 377 mg 84 mg
Fibre 5 g 1 g

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Comments (1)

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    I used lean beef instead of kangaroo but otherwise stuck pretty much to the recipe. The whole family loved it.
    Posted on: 12 Feb 14

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