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