250g cherry tomatoes, quartered
1 lebanese cucumber
rocket & spinach salad mix
1 red onion, thinly sliced
1 cup coriander leaves red chilli, sliced
4 Tbsp lime juice
2 Tbsp fish sauce vegetable oil spray
2 kangaroo fillets
freshly ground black pepper
1. Combine tomatoes, cucumber, salad, red onion, coriander & chilli in a large bowl.
2. Mix lime juice & fish sauce in a small bowl.
3. Lightly spray a char-grilled pan with oil & heat on high. Cook for a few mins each side or to your liking.
4. Rest 5mins before slicing. Put salad on plates & add fillets.
5. Pour over dressing.
Recipe courtesy of Julie Masci, New Life Nutrition