Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring smoky charred kangaroo strips and roasted sweet potatoes, tossed in a tangy dressing made with native bush tomatoes. This australian-inspired salads ready in about 45 minutes blends kangaroo steak, divided olive oil, divided salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 large diced sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and edges caramelize.
  2. Step 2: While the sweet potato roasts, season 8 oz kangaroo steak with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a grill pan over high heat and char the steak for 3 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly.
  3. Step 3: In a small bowl, whisk together 3 tbsp bush tomato chutney, 1 tbsp red wine vinegar, 1 tsp honey, 1 minced garlic clove, and 1 tbsp olive oil until smooth.
  4. Step 4: In a large bowl, combine 4 cups mixed salad greens, roasted sweet potato cubes, and kangaroo slices. Drizzle with bush tomato dressing and toss gently to coat evenly.
  5. Step 5: Serve immediately, garnished with extra black pepper and a drizzle of olive oil if desired.

Equipment for this recipe

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Frequently asked questions

How long does Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Kangaroo and Sweet Potato Salad with Bush Tomato Dressing?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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