Warrigal greens and pepperberry omelette with kangaroo bush tomato bruschetta

Instructions

1. For the bush tomato relish, heat a drizzle of oil in a saucepan over medium heat. Add the onion, chopped tomatoes and a good pinch of salt and cook, stirring regularly for 10 minutes or until soft. Add the bush tomatoes and their soaking water and simmer for another 10 minutes or until soft and thickened. Season to taste and set aside.
2. Meanwhile, sprinkle the wattleseed over the kangaroo fillet, then cut against the grain and on the diagonal into 1 ½ cm–thick slices. Heat a drizzle of oil in a heavy-based frying pan over medium heat. Lightly sear the kangaroo just until golden on both sides. The meat should be cooked no more than medium-rare, or it becomes tough. Stand in a warm place to rest for 5 minutes.
3. Place the pepperberries and a pinch of salt in a mortar and pound with pestle. Melt the butter in a large non–stick frying pan over medium heat. Add the warrigal greens and stir until wilted. Add a good pinch of the pepperberry salt, then add the beaten egg and cook, gently bringing in the sides and letting the uncooked egg run underneath until cooked to your liking. Remove from the heat and divide between serving plates.
4. To assemble, top the toasted damper with a little bush tomato relish, then top with a little kangaroo and a little parsley. Serve with the warrigal greens omelette and lemon myrtle tea.