Healthy living

‘Roo-soni’ salad

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

  • olive or canola oil spray
  • 1 punnet cherry tomatoes (250 g), halved
  • 2 red capsicums, seeded, cut into 2 cm dice
  • 500ml salt-reduced chicken stock
  • 1 large red onion, diced
  • 1 cup risoni (rice-shaped pasta)
  • 2 cloves garlic, crushed
  • freshly ground black pepper, to taste
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 400g kangaroo steak or fillets
  • 1 Lebanese cucumber (150 g), cut into small dice
  • 1 bag rocket or baby spinach leaves (150 g)

Method

1. Preheat oven to 220 °C (200 °C fan forced). 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.

2. Meanwhile heat chicken stock in a covered, medium-sized saucepan.

3. 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.

4. 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.

5. 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.

6. To serve, divide risoni salad between plates and top with kangaroo slices, roasted tomato and capsicum. Serve immediately.

Notes

  • Replace kangaroo with lean beef steak.

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