I created this recipe for my friends over at Xali, a brilliant wellness platform designed to support women with tailored workouts and personalised nutrition.

They asked me to whip up something protein-rich, healing, and fabulous—and this grilled kangaroo salad was born.

Now, I know kangaroo might not be everyone’s go-to, but hear me out—it’s one of the leanest and most nutrient-dense proteins you can find. Wild-harvested, sustainable, and loaded with iron and zinc, kangaroo is an absolute winner for energy and muscle recovery, especially for women who are active, fatigued, or just need a natural iron boost.

Why I love these ingredients

Let’s unpack what’s going on in this bowl. It’s not just delicious—it’s medicinal.

Watercress & Radicchio – These bitter greens are amazing for your digestion. Watercress is like a multivitamin in leafy form—high in vitamin C, calcium, and anti-inflammatory compounds. Radicchio adds a beautiful colour pop and supports your liver by stimulating bile flow. I always say: bitter is better!

Beets – These root veggies are loaded with compounds that help oxygenate the blood, lower inflammation, and assist your liver’s natural detox pathways. They’re also naturally sweet, so they bring a lovely earthy balance to the boldness of the kangaroo.

Kangaroo – If you haven’t cooked it before, don’t worry! It’s super quick on the grill—just like a lean steak. Plus, because it’s wild and free from added hormones or antibiotics, it’s one of the cleanest red meats around.

Seeds & Nuts – I’ve tossed in pine nuts and pepitas for crunch, healthy fats, and mood-boosting magnesium. These are especially helpful if you’re feeling tired, stressed, or hormonally out of whack.

Naz’s Sesame Dressing – This luscious, umami-rich dressing comes from none other than Naz herself, the powerhouse founder of Xali. Naz is not only a passionate advocate for women’s fitness and wellbeing, she’s also a whiz in the kitchen—so when she shared this dressing recipe with me, I knew it had to be part of the dish.

It’s a gorgeous blend of toasted sesame oil, tamari, apple cider vinegar, and a touch of maple syrup and mustard. Add garlic if you like a kick, and trust me—it’ll become your new go-to. I drizzle it over salads, grilled veg, even tempeh or chicken.

I know kangaroo might raise an eyebrow or two, but stay with me—this beautiful Aussie native is one of the most nutrient-dense, eco-friendly, and underappreciated proteins on the planet.

Why I cook with kangaroo

As a clinical nutritionist and chef, I’m always looking for foods that nourish deeply without the hidden nasties—and kangaroo ticks every box.

First of all, it’s incredibly lean, with less fat than beef or lamb, yet still high in iron, zinc, and B vitamins—all essential for energy, hormone balance, and recovery. Women, in particular, can really benefit from including a rich source of heme iron like this, especially if you’re active, menstruating, or often feel tired or low in energy.

Because kangaroo is wild-harvested, it’s free from antibiotics and hormones, and that’s a big deal in today’s food chain. It’s also sustainably sourced, meaning it has a much lower environmental impact than traditional livestock farming—making it a great ethical choice, too.

From a culinary perspective, kangaroo is super quick to cook. Think of it like venison or a very lean beef fillet—best served medium-rare to medium, rested well, and sliced thinly. It pairs beautifully with earthy veggies like beets and peppery greens like watercress. So if you haven’t tried it yet, I encourage you to give it a go. It’s local, clean, sustainable—and delicious.

Watercress: The Queen of Nutrient Density

Let me tell you about one of my all-time favourite greens—watercress. This humble little leafy hero might not always get the spotlight, but it has earned a reputation as one of the most nutrient-dense foods on the planet. Packed with vitamins A, C and K, along with antioxidants and plant compounds that support overall health, watercress delivers remarkable nutritional value in every bite. It’s a simple ingredient with extraordinary benefits—and one I love finding ways to include in everyday cooking.

What does that mean? It means that per 100 calories, watercress delivers the highest average of daily values for essential nutrients like vitamins A, C, K, B6, and B12, along with iron, calcium, folate, potassium, and fibre. It’s basically nature’s multivitamin in leafy form.

In my food-as-medicine philosophy, I always say: eat for function and flavour. Watercress delivers both. It’s slightly peppery, super fresh, and pairs beautifully with earthy veg like beets, rich proteins like kangaroo or grilled tempeh, and tangy dressings like Naz’s sesame elixir.

Watercress also has a long history in herbal medicine. It’s been used for centuries to support liver health, digestion, and even respiratory function. I love using it in salads, soups, smoothies—or just as a fresh garnish to brighten up a plate and boost its healing potential.

So next time you’re at the market or your local grower, pick up a bunch of watercress. Your body—and your tastebuds—will thank you.

From kitchen to clinic

My mission is to bridge the gap between delicious food and therapeutic eating. This dish does just that—it’s bold, balanced, and bursting with life-giving nutrients. So whether you’re refuelling after a workout, or just want to nourish yourself with something truly wholesome, I hope this salad brings joy to your table.

_{Beautiful photos by Ella Dice for Xali}

Grilled Kangaroo with Beets, Watercress & Pine Nuts

Recipe by Chef Samantha Gowing for Xali

• Total Time45 minutes
• YieldServes 2

A warm salad featuring lean grilled kangaroo, earthy beets, bitter greens, and a zesty sesame dressing – nutrient-dense and flavour-packed.

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Ingredients

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For the kangaroo

2 medium or 4 baby beets, whole, trimmed

1/4 cup beet leaves (if available)

250 g kangaroo fillet or loin

Salt

Cracked black pepper

2 tsp macadamia oil

1/2 cup watercress, picked over

1/4 cup radicchio, shredded

1 tbsp pine nuts, toasted

1 tbsp pepitas, toasted

For Naz’s Sesame Dressing

1/4 cup toasted sesame oil (organic)

2 tsp tamari or soy sauce

2 tbsp apple cider vinegar

1 small clove garlic, crushed (optional)

1 rounded tsp mustard

1 tsp chilli flakes

1 tsp maple syrup

Freshly cracked pepper, to taste

Pinch salt

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Instructions

1. Place whole beets in a steamer basket over a saucepan with water. Cover and steam on high for up to 30 minutes, topping up water as needed to avoid boiling dry.
2. Meanwhile, season kangaroo with salt and pepper. Rub with macadamia oil and set aside to come to room temperature.
3. Once beets are tender, cool thoroughly, then peel and cut into quarters or eighths.
4. In a large bowl, combine watercress, radicchio, beetroot, toasted pepitas, and pine nuts.
5. Heat a BBQ or grill to high. Grill kangaroo for about 10 minutes or until medium-rare (depending on thickness). Rest for a few minutes before slicing.
6. For the dressing, combine all ingredients in a blender and blitz on high for 1 minute. Store in a sealed bottle below 18°C and out of direct sunlight.
7. To serve, slice kangaroo and toss gently with the prepared salad. Drizzle generously with Naz’s Sesame Dressing and plate.

Notes

This salad will keep beautifully for a couple of days in the fridge, making it a brilliant prep-ahead lunch or post-training dinner. And if kangaroo’s not your thing, feel free to sub in lean beef, tempeh, or grilled mushrooms.

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• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Kangaroo
• Method: Grill
• Cuisine: Modern Australian