KANGAROO MEZZE WEDNESDAY 29TH JAN

900 gm of kangaroo fillet sliced and placed in a bowl along with 2 tbs of minced garlic , 2 tsp of paprika ,  2 tsp of ground cumin ,  1 tsp of ground coriander ,  2 tbs of olive oil , juice of 1 lemon , sea salt and ground black pepper ... mix thoroughly to coat , set aside.


Peel and slice 2 garlic cloves  heat over a med heat in a pan , add 1/4 cup of pine nuts , once the nuts are golden brown , add 200gm of spinach with a pinch of salt until it has wilted ....turn off heat , cool.
Tip into a serving bowl , add 1 cup of Greek yoghurt , mix in the juice of 1 lemon and season with salt and pepper .
Place the spinach riata in the refrigerator.


Prepare the onion , tomato and herb salad .
Finely slice 2 red onions  and mix them with the juice of 1and a half  limes
Cube  2 large tomatoes and place in the serving bowl with the onions
Finely chop 2 handfuls of both parsley and coriander leaves.
Add them along with  2 tbs of olive oil and season with ground pepper .


Sear the sliced kangaroo fillet in a hot  oiled pan , brown on each side .
Do this in batches making sure meat is cooked through


Pile on a serving dish .
Serve with warm flatbreads , spinach riata and salad

Adapted from a recipe taken from The Mighty Spice Express...