Venison, beetroot and mint salad
Serves: 4
Time to make: 25 mins
Total cost: $32.44 / $8.11 per serve
(at time of publication)
Ingredients
- 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 beetroot, drained, sliced
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Instructions
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 485cal
-
Kilojoules 2030kJ
-
Protein 45g
-
Total fat 15g
-
–Saturated fat 7g
-
Carbohydrates 45g
-
–Sugars 4g
-
Dietary fibre 6g
-
Sodium 490mg
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Calcium 240mg
-
Iron 7.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
