See the recipes below for some of the delicious creations you can make with Outback Spirit.
Fig & Persian Feta Salad with Wild Rosella & Chilli Dressing
Serves: 4
=R1=
Green Goddess Dip with Lemon Myrtle
Makes: 1½ cups
=R2=
Slow-Baked Wild Herb Tomato Bruschetta
Makes: 12 bruschettas
=R3=
Kangaroo Fillet with Polenta & Wild Lime Chilli Ginger Sauce
Serves: 6
=R4=
Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- 2 tbsp Outback Spirit Wild Rosella & Chilli Hot Sauce
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
-
- 2 witlof or Belgium endives
- 1 tsp ground Outback Spirit Mountain Pepper
- 1 small tub marinated Persian feta
- 8 ripe figs, halved
- Handful rocket leaves
- Cracked black pepper
Method
- Make dressing by whisking all ingredients together.
- Pull apart witlof and rinse and pat dry. Place 4–5 leaves in star shape on each serving plate. Top with a little rocket.
- Drain feta and mix Mountain Pepper through. Divide cheese mix into four portions, placing each portion in a small mound on top of rocket.
- Place figs evenly on witlof leaves and resting on feta.
- Scatter a few more rocket leaves over top and season with black pepper.
- Drizzle dressing over salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
