Char-grilled Kangaroo with tomato and broad bean pasta

Ingredients

250 g gluten-free buckwheat spiral pasta
300 g frozen broad beans, thawed, peeled
400 g kangaroo steaks
2 Tbs extra virgin olive oil
1 red onion, chopped
2 garlic cloves, crushed
400 g red Perino tomatoes, halved
420 g can cannellini beans, rinsed, drained
1/3 cup basil leaves

Method

Cook the pasta in a saucepan of boiling water following packet directions or until tender, adding the broad beans in the last 2 minutes of cooking. Drain well.

Meanwhile, heat a char-grill on high. Spray the kangaroo with olive oil spray and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thickly slice.

While the kangaroo is cooking, heat 2 teaspoons of the oil in a medium non-stick frying pan. Add onion and garlic and cook for 3 minutes or until onion softens. Add tomato and cannellini beans and cook for 5 minutes or until the tomato softens slightly. Chop half the basil and add to the tomato mixture.

Divide the pasta mixture among serving bowls. Top with kangaroo, tomato mixture and remaining basil leaves. Drizzle with the remaining oil and season with pepper.

Credits: Coles

Photo Credits: Coles