- 1 tablespoon Ollo olive oil
- 500g Paroo premium kangaroo fillet
- ¼ cup Thistle Be Good dukkah
- Sea salt and freshly ground black pepper
- 500g pumpkin, peeled and diced into 1cm cubes
- 2 medium zucchini, diced
- 1 red onion, peeled and diced
- 6 cloves garlic, skin on
- 1/3 cup Ollo olive oil
- ½ cup Pendleton Estate Sherry balsamic vinegar
- 2 tablespoons chopped fresh mint
- 1 cup (200g) San Remo pearly couscous
- 2 cups hot vegetable stock
- ¼ cup chopped fresh coriander
- Juice of 1 lemon
- ¼ cup Barossa Cheese Company feta, crumbled
- ¼ cup Willunga almonds, roughly chopped
Preheat oven to 200C (180C fan-forced) and line a baking tray with baking paper.
Place pumpkin, zucchini, onion, garlic, two tablespoons of olive oil and the balsamic vinegar together in a large roasting pan and toss until well-coated in the olive oil. Season with salt and pepper. Place the pan in the preheated oven and roast for 30 minutes, turning halfway through.
For the couscous, heat a tablespoon of olive oil in a large saucepan over a medium heat. Add pearl couscous and cook for 3-4 minutes or until golden. Pour over the hot vegetable stock, reduce heat to low, cover and cook for 15 minutes or until stock has been absorbed. Stir occasionally.
For the kangaroo, heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Rub the kangaroo with the dukkah, place in frying pan and brown the meat on all sides. Transfer the kangaroo to the prepared baking tray and cook in the preheated oven for 5-10 minutes, depending on thickness. Remove from oven and rest for 10 minutes before slicing thinly.
To serve, combine roasted vegetables, couscous, sliced kangaroo, mint, coriander, and lemon juice together in a large mixing bowl and toss until well combined. Sprinkle with feta and almonds.