Venison, beetroot and mint salad

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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olive spray oil
venison fillet (120g per person)
1 ½ cups couscous
1 ½ cups boiling water
3 cups torn lettuce, washed
handful fresh mint, chopped
100g feta, cubed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
225g can beetrootbeetsX, drained, sliced

Instructions

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1 Spray a non-stick pan with oil. Place venison in pan and sear each side for 2-3 minutes, then leave to cook for 10-15 minutes or until cooked to your liking. Remove from heat and wrap in foil to keep warm.

2 Place couscous in bowl with boiling water. Cover and leave for 5 minutes, then fluff with a fork. Set aside.

3 Mix lettuce, mint and feta together in a large salad bowl. Drizzle with balsamic and oil.

4 Place couscous on plate, then salad on top. Scatter with beetroot and pieces of thinly sliced venison. Serve sprinkled with chopped parsley, if desired.

Variations

Make it gluten free: Use quinoa instead of couscous. Cook quinoa as you would pasta.

Nutrition Info (per serve)

Calories 485 cal

Kilojoules 2030 kJ

Protein 45 g

Total fat 15 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 4 g

Dietary fibre 6 g

Sodium 490 mg

Calcium 240 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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