Ingredients
300g kangaroo fillet
1 cup strawberries
1/3 cup hazelnuts, coarsely chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
4 cups of rocket or mixed herb leaf
200g haloumi
Directions
Begin by slicing your kangaroo fillet into strips. Heat a non-stick heavy based pan and flash cook your kangaroo 2-3 minutes maximum. Turn off heat and allow to cool.
In a large mixing bowl place your red wine vinegar and olive oil. Smash 3 - 4 strawberries with a fork and add to dressing. Season to taste with salt and pepper. Slice remaining strawberries and add to dressing. Add herb mix and toss until all leaves are coated. Transfer salad into serving bowl and top with hazelnuts. In a fry pan cook off slices of haloumi until golden brown. Assemble kangaroo and haloumi on top of salad.
