Kangaroo kofta with warrigal greens, beetroot & feta

INGREDIENTS

• 2 small beetroots, peeled, thinly sliced
• 1/3 cup (80ml) olive oil, plus extra to drizzle
• 1 small onion
• 600g kangaroo mince
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbs finely chopped mint
• 2 tsp dried native pepper-berry, ground
• 150g warrigal greens or baby spinach leaves
• 1 tsp whole black peppercorns, crushed
• 1/2 bunch each flat-leaf parsley and mint, leaves picked
• 100g full cream feta, crumbled
• Lemon wedges, to serve

METHOD

1. Preheat oven to 180C. Place beetroot on a baking tray, brush with 2 tbs oil and season with salt. Bake, turning halfway, for 15 minutes or until just crisp.
2. For the kofta, grate the onion and drain on paper towel to remove excess liquid. Combine the onion, kangaroo mince, cumin, coriander, mint and 1 tsp pepper-berry in a bowl, then season with salt. Use your hands to mix well. Roll heaped tablespoonful's of the mince into 12 even-sized logs, then flatten slightly, cover and chill for 30 minutes to firm up.
3. Heat a chargrill or frypan over medium heat. Brush koftas with remaining 2 tbs oil and cook, turning, for 7 minutes until browned or cooked to your liking.
4. Place the warrigal greens in a saucepan of simmering salted water and cook for 1 minute or until just wilted, then drain.
5. Mix the black pepper with the remaining 1 tsp pepper-berry.
6. For the salad, combine the warrigal greens, parsley and mint, and divide among 4 plates. Top with beetroot, feta and kofta, then sprinkle with pepper mixture, drizzle with extra oil and serve with lemon wedges.