Marinated Kangaroo Fillet with Roasted Beetroot Salad

Ingredients

• 2 x 300 g kangaroo loin fillets
• 6 small beetroots, stems and roots removed
• 1 sweet potato, peeled, 2cm cubes
• 60 g grams rocket
• 100 g grams feta
• olive oil
• Sea salt
• Freshly ground black pepper
• 2 tbsp tablespoons olive oil
• lemon, juiced
• 2 cloves of garlic, crushed
• 1 tsp teaspoon dried thyme
• 2 tbsp tablespoons red wine vinegar
• 1 tsp teaspoon wholegrain mustard
• 1 tsp teaspoon caster sugar