Warm Wallaby Salad
- katrina7762
- May 7
- 1 min read
Ingredients
1pkt wallaby fillets150 gm salad leaves
600 gm ripe tomatoes, slow roasted
1 medium sized fennel bulb, finely sliced
200 ml cider
300 gm potatoes, diced into 1 cm cubes
3/4 cup croutons
50 gm Dukkah
60 ml mustard vinaigrette
Method
Heat chargrill/barbeque, heat oven to 200°C.
Lightly coat potatoes in oil, season. Place in the hot oven to roast and colour somewhat. Sauté fennel in oil in a hot pan, hot enough to get some caramelisation while cooking. When almost fully cooked, add the cider and reduce down to a glaze.
When the cider is in the pan and potatoes almost cooked, put the oiled and seasoned wallaby on the grill, turning to get evenly cooked. It is important that the wallaby is only cooked to medium at the most.
When wallaby is cooked, put to one side to rest, and construct the salad – this is done by mixing the leaves, tomatoes, potatoes, croutons, fennel and dressing in a large bowl.
Place in serving bowls, with sliced wallaby on top and sprinkle dukkah over the salad. Serve.
As there are three hot ingredients being mixed with salad leaves, it is very important that this dish is made and served immediately.
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