Ingredients
1 tsp SIDS CRAZY LEMON
2 rosemary sprigs, leaves picked
3 garlic cloves
1 tbsp macadamia oil
2 tbsp chopped fresh thyme
600g wallaby loin fillets
2 cups each baby spinach & rocket leaves
½ red onion, thin sliced
1 orange capsicum, thin sliced
½ cup roasted macadamia halves
DRESSING:--
⅓ cup macadamia oil
3 tbsp SIDS HONEY MUSTARD VINAIGRETTE
Directions
Using a mortar and pestle, pound the rosemary leaves, SIDS CRAZY LEMON, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the wallaby fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill overnight.
Heat BBQ to HIGH. When hot, add the wallaby fillets and cook for 2-3 minutes each side for medium-rare until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
Combine spinach and rocket in a large bowl. Slice the fillets 1 cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with SIDS HONEY MUSTARD VINAIGRETTE and serve immediately.
