1-2 tsp minced garlic
1/4 cup balsamic vinegar
1 tbs olive oil
1 tsp blueberry jam
500g kangaroo fillets
500g pumpkin, deseeded, cut into
1cm-thick slices
200g green beans, cut into 5cm lengths
200g broccolini, woody ends trimmed
200g baby spinach
1/4 cup fresh flat-leaf parsley leaves
3/4 cup fresh blueberries
4 large or 6 small bread rolls

dressing:
1 tbs olive oil
2 tbs balsamic vinegar
1 tsp minced chilli
freshly ground black pepper

Combine garlic, vinegar, oil, jam and kangaroo in a bowl. Set aside for 15-30 minutes to marinate. To make dressing, combine ingredients; set aside. Preheat oven to 200°C (400°F). Place pumpkin on a baking tray lined with non-stick paper and bake for 15 minutes or until tender. Cook kangaroo in a non-stick frypan over medium-high heat for 5-8 minutes each side or until browned and tender. Remove from heat and allow to rest for 5 minutes. Blanch beans and broccolini in boiling water for 1 minute. Slice kangaroo into 1cm-thick strips. Divide beans, broccolini, spinach and parsley among plates. Top with pumpkin and kangaroo. Drizzle with dressing, sprinkle with blueberries and serve with bread rolls.

Serves: 4-6

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size