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Roo Soni Salad 0001
  • olive or canola oil spray
  • 250g punnet cherry tomatoes, halved
  • 2 medium red capsicums, seeded and cut into 2-3cm pieces
  • 500ml salt-reduced chicken stock
  • 1 large red onion, diced
  • 1 cup risoni (rice-shaped pasta)
  • 2 cloves garlic, crushed
  • freshly ground or cracked black pepper, to taste
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 400g kangaroo meat, steak or fillets
  • 1 Lebanese cucumber (150g), cut into 1cm dice
  • 150 g rocket or baby spinach leaves (1 bag)
  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.


  • Substitute kangaroo with lean beef steak.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Oven tray
  • medium saucepan and lid
  • non-stick fry pan
  • chargrill or barbeque grill
  • tongs
  • plate
  • cooks knife
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information

578g Quantity per serving Quantity per 100g
Energy 1283kJ 222kJ
Protein 31.9g 5.3g
Fat, total 3.8g 0.7g
— Saturated 0.5g 0.1g
Carbohydrate 31.8g 5.5g
— Sugars 11.4g 2.0g
Fibre 9.7g 1.7g
Sodium 92.5mg 16.0mg