Prep & Cooking Time: 10 minutes

Makes: 4 serves

Nutritional info per serve:

259.7 calories, 26.9g protein, 35.1g carbohydrates, 7.5g fibre, 1.3g fat (0.3g saturated).


  • 4 large celery stalks and leaves, chopped
  • 2 garlic cloves, finely chopped
  • 1 red onion, chopped
  • 1 baby fennel bulb, chopped
  • ½ teaspoon ‘salt-reduced’ chicken stock powder
  • 350g kangaroo steak fillets – rock salt to tenderize meat
  • 1 (425g) can of baby beetroots, drained, quartered
  • 1 (420g) can of lentils, drained well
  • 1 cup of fresh parsley and mint, chopped
  • cracked pepper to season
  • canola oil spray


Step 1: Spray a non-stick fry pan with oil and heat on a medium heat. Add onion, celery and garlic. Cook for 2 minutes until clear. Add fennel, sprinkle stock powder and cook for 1-2 minutes. Stir frequently to prevent burning.

Step 2: Transfer to a large salad/mixing bowl and set aside.

Step 3: Season kangaroo fillets with a little salt. Lightly spray fry pan with oil and heat on high. Sear fillets for 2-3 minutes each side, then reduce heat and allow to heat through for a further 1-2 minutes (rare) or 3-4 minutes (medium rare). When cooked remove fillets from pan; allow to rest for 2-3 minutes.

Step 4: Add drained lentils and beetroot pieces to onion & fennel mix. Using a sharp knife cut fillets into thin slices. Add meat and fresh herbs to the rest of ingredients, season with pepper and toss well. Serve immediately.