Serves 6
Anchovy and lemon butter
In a food processor, beat butter until light and fluffy. Add anchovy fillets, lemon juice, sea salt and parsley. Blitz until well combined. Shape into a log, wrap in plastic wrap and chill in the fridge for 2 hours.
Roasted carrot, beetroot, lentil and walnut salad
Preheat oven to 200C (180C fan-forced). Line a baking tray with baking paper. Place beetroot, carrots, garlic and olive oil ono a roasting tray. Mix until well coated in oil. Place tray in preheated oven and cook for 30min or until beetroot is tender. Remove from oven and allow to cool. Cook the lentils according to pack instructions. Drain.
Dressing
For the dressing, combine the peeled roasted garlic, olive oil, vinegar, salt, pepper and oregano together in a screw top jar, shaking until well combined.
Kangaroo
Season kangaroo with salt and pepper. Place in frying pan and brown the meat on all sides. Transfer kangaroo to prepared baking tray and cook in preheated oven for 5 – 10min, depending on its thickness. Remove from oven and rest for 10min.
To serve
To make the salad, toss together the roasted vegetables, cooked lentils, walnuts, parsley and dressing until well combined. Place the sliced kangaroo over the carrot salad. Top with a small round of anchovy butter.
