Thai-me kangaroo down salad

400g kangaroo fillet or lamb fillet

2 cloves garlic, crushed

juice of 1 lime

4 tbsp Thai fish sauce

1 tbsp light soya sauce

2 medium red chillies, finely chopped

1 tbsp palm sugar, grated

1 ½ tbsp Maille Dijon mustard

2 kaffir lime leaves, remove central vein and shred finely

150g mixed lettuce leaves, washed and dried

1 cup mixed herb leaves - basil, mint and coriander

1 small cucumber, cut into long thin strips

Combine garlic, lime juice, fish sauce and soy sauce.

Place half the mixture in a shallow dish and add the kangaroo meat. Marinate for at least 30 minutes, turning occasionally.

For the dressing; in a separate bowl add the chilli, sugar, Dijon mustard and kaffir lime leaves to the remaining lime and soy mixture.

Mix well and set aside.

Barbecue or grill the kangaroo fillet or lamb fillet over medium high heat for 3 to 4 minutes on each side. It is best served rare or medium rare.

Remove from heat and keep in a warm place to rest.

Arrange the salad leaves, herbs and cucumber on a serving plate.

Slice meat thinly, place over the salad and drizzle with the dressing.