SMOKED PEPPERBERRY CRUSTED WALLABY

Serves: 4

INGREDIENTS:

500 grams of kangaroo or wallaby fillets (or lamb or chicken or beef - you get the drift!)

2 teaspoons of smoked ground pepper berry

1 tablespoon of olive oil

4 whole beetroot

125 grams of feta

4 cups of rocket

1 cup of fresh or frozen blackberries

1 tablespoon of honey

3 tablespoons of balsamic vinegar

2 tablespoons of olive oil

¼ teaspoon of salt

½ teaspoon of ground Tasmanian Pepper Co

METHOD:

Pre-heat your oven to 200⁰ C fan forced.

Sprinkle your fillets with the smoked pepper berry.

Make sure that both sides are well covered and rub the pepper in well before covering with a food wrap and sitting aside.

Place the whole, un-skinned beetroot on a sheet of foil and drizzle with oil.

Bundle the foil around them to make a parcel and then cook for 45-60 minutes, depending on size.

Leave to cool slightly when done and then slip the skins off and cut into wedges.

Heat a grill pan or BBQ to med-high and then rub oil over both sides of your fillets.

Cook for 3 minutes either side.

DO NOT OVERCOOK. Even if you prefer your meat cooked more.

For the salad.

Combine the fetta (crumbled or cubed), the walnuts, the rocket and 1 tablespoon of olive oil in a bowl and serve.

For the sauce

Combine 2 teaspoons of pepper berry, 2 tablespoons of olive oil, the blackberries honey and salt in a food processor and blend.

Layer the sliced wallaby or beef and beetroot over the salad and then drizzle the beautiful pink/purple sauce over each dish or sit on the table for guests to pour themselves.

Enjoy!

Recipe courtesy of Naomi Sherman.