Kangaroo with roast tomatoes & cauliflower mash
Kangaroo, loin fillet, raw
100 g, (1 small)
4 individual, (baby truss variety)
Mixed salad leaves
Heat 1 tsp olive oil in a frying pan. Cook 160g kangaroo fillet to your liking. Steam 1 cup cauliflower florets and 1 small (100g) potato until tender. Mash with 2 tbs skim milk. Serve mash with kangaroo, 4 roasted baby truss tomatoes and mixed salad leaves topped with 1 small orange (segmented) and ¼ red onion (thinly sliced).