Place lentils and about two cups of water in a saucepan. Bring to the boil, turn down heat and simmer for 20-25 minutes or until tender. Drain well.
Heat a heavy based pan over high heat with one tablespoon olive oil. Add the kangaroo. Cook for
4 minutes each side or until golden brown or cooked to your liking. Remove from pan and coat with sumac.
In the same pan the kangaroo was cooked in, add the asparagus and garlic. Cook for 1-2 minutes or until bright green and lightly charred.
Slice the kangaroo thinly. Combine spring onions, parsley, almonds, currants, spinach, vinegar, lentils and remaining olive oil. Divide between plates, top with kangaroo and crumble over feta to serve.