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Kangaroo, Watermelon and Quinoa Salad

Sweet and salty and surprisingly tasty, a great entertainer too!

Time
40 minutes
Serves
4
Calories
368

Ingredients

  • 2 tbsp thyme
  • 2 cloves garlic, crushed
  • 3/4 cup quinoa, uncooked
  • 1 1/2 cups water
  • 100g Lebanese cucumber, peeled and sliced
  • 1 cup parsley
  • 400g kangaroo fillet
  • 1/2 tbsp honey
  • 500g watermelon, cut into chunks
  • 4 spring onions, sliced
  • 1/2 cup mint
  • 1 tbsp lemon zest
  • 1/4 cup hazelnuts, toasted and halved
  • 100g haloumi, cut into rectangles

Method

  1. Combine haloumi, thyme, oil honey and garlic in a bowl and allow to marinate in the fridge for 1 hour.
  2. Bring the water and quinoa to the boil then partially cover and simmer until the water has been absorbed.
  3. Meanwhile heat a non stick pan over high heat and cook the Kangaroo fillet over high heat and toast the hazelnuts at the same time. Then remove from the pan and let the kangaroo rest, covered.
  4. Cook the haloumi on the pan for about 30 seconds each side, or just starting to brown .
  5. Place Haloumi (and left over marinate), quinoa, cucumber, watermelon, spring onion and herbs in a bowl then slice the kangaroo and lay over the top.