Start by marinating the Kangaroo fillets. In a small bowl combine the olive oil, lemon juice, garlic, thyme, season with salt and pepper. Add the kangaroo fillets and refrigerate for 2 hours or overnight.
To make the roast vegetable salad; Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Place the sweet potato into a bowl, drizzle with olive oil, season with salt and pepper. Thoroughly wash the beetroots, wrap in an alfoil parcel.
Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the sweet potato and the beetroot parcel on the barbecue and roast for 30- 40 minutes.
While the vegetables are roasting, make the salad dressing. In a small bowl, combine the olive oil, red wine vinegar, wholegrain mustard, caster sugar and season with salt and pepper to taste. Set aside until required.
Once the sweet potato and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to handle. Once the beetroots have cooled enough to handle, peel and slice into quarters. Set aside until required.
Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.
Once the barbecue has preheated, leave the burner(s) on high. Place the kangaroo fillets on the barbecue and cook for approximately 4 minutes on each side. If additional cooking time is required, move the kangaroo fillets to an indirect zone, until the kangaroo is cooked to your liking. Once cooked, remove the kangaroo from the barbecue and allow to rest for 5 minutes.
To finish the salad, toss together the sweet potato, beetroot and rocket. Top with crumbled feta and dress with the wholegrain mustard dressing. Finish with thin slices of kangaroo fillet.