Venison, beetroot and mint salad
- olive oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 7g
Dietary fibre 6g
Make it gluten free: Use quinoa instead of couscous. Cook quinoa as you would pasta.
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