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

  • 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

Method

  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.

Variations

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

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

More tips

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Nutrition Information

per serving per 100g
Energy 1046 kJ 233 kJ
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

Member comments & rating

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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.
    Valerie Bell
    Posted on: 12 Feb 14

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