*Dairy Free, Low Carb. Gluten Free option
Serves 4
	
800g kangaroo fillets, trimmed
	
½ red cabbage, sliced finely
	
2 cups rocket (arugula)
	
1 spanish onion, sliced finely
	
¼ cup dried cranberries
	
¼ cup macadamia nuts, toasted lightly in oven or in non-stick pan
	
Freshly Ground sea salt & pepper to season and extra to serve.
Miso Dressing
	
1 heaped tbsp dijon mustard
	
1 heaped tbsp miso paste
	
⅓ cup Chinese cooking wine (or gluten-free rice wine vinegar for GF option)
	
1 tbsp. maple syrup
	
3 tbsp extra virgin olive oil
 
Method:
	
Blend all dressing ingredients in small food processor bowl or in a jug using a stick mixer. Take about 3 or 4 tbsps. of the dressing and drizzle it over the raw roo fillets along with a generous amount of salt and pepper and marinate while you prepare the rest of your salad.  Keep the remains of dressing in a jar or jug to dress the salad later.
	
Combine cabbage, rocket, onions, and cranberries in a large bowl.  Coat with ¾ of the dressing and then arrange onto plates.
	
Barbecue or pan fry your roo fillet on a very hot plate/pan for about 3-4 minutes each side until rare to medium rare.  Cover and rest for 5 minutes.
	
Using a sharp knife, carve your fillets into thin slices and arrange on top of each salad plate.
	
Scatter over your macadamias and drizzle with the remains of the dressing and some freshly ground salt & pepper and serve immediately.
	
Enjoy!!