Roo-soni salad

Method

1. Preheat oven to 220ºC (200 ºC fan forced).
2. Place tomatoes and capsicum in a single layer on an oven tray lined with non-stick baking paper, roast for 20 – 25 minutes and set aside.
3. Heat chicken stock in a covered, medium-sized saucepan.
4. Spray a large non-stick frypan with oil and place on high heat; cook onion for 3 minutes until softened, stirring often. Add garlic, risoni and pepper and cook for 1 minute.
5. Pour risoni mixture into hot stock, stir well and simmer, covered for 15 minutes or until all liquid is absorbed and pasta is tender.
6. Remove from heat to cool thoroughly.
7. Preheat chargrill or barbeque grill. Place paprika, cumin, and cayenne into a zip-lock bag and shake to combine. Add kangaroo pieces to the bag, turning to coat each side in spice mix.
8. Cook kangaroo on hot grill on one side for 3-4 minutes until juices are visible on the meat surface.Turn and repeat on remaining sides until cooked medium or to your liking.
9. Remove to a plate, cover and allow meat to rest for 5 minutes before slicing thinly.
10. Stir cucumber and rocket through risoni just prior to serving.
11. Divide risoni salad between plates and top with kangaroo slices, roasted tomato and capsicum. Serve immediately.