Summer venison delight
This is great for when friends come over unexpectdly in summer time and you dont feel like slaving over a hot BBQ. It looks amazing on the plate, is so coulourful and the dressing is very delicate but flavoursome. I often make lots of the dressing and keep it in a jar in the fridge for weeks on end. Its great drizzled over chicken, beef or roast veges too!!
|1 bag||Baby spinach|
|1 cup||Pumpkin, roasted|
|100 g||Feta, cubed|
|2 Tbsp||Pumpkin seeds|
|1 punnet||Cherry tomatoes|
|1 handful||Fresh basil|
|½ bunch||Asparagus spears|
|½ packet||Snow peas|
|2 packets||Venison medallions|
- Cube pumpkin and beetroot into 1-2cm chunks. Place on a roasting tray (keep seperate as beetroot will bleed and colour pumpkin), season with salt and pepper and drizzle with olive oil. Bake for 20 minutes until soft. Cool
- Assemble spinach on a serving tray. Halve cherry tomatoes and sprinkle over, along with cubed feta, cooled roast vegetables, pumpkin seeds, raw, sliced asparagus and chopped fresh basil leaves. Panfry venison medallions in a hot pan with oil. Cook for 3 minutes each side until cokoed medium. Take off the heat, season and leave to rest for 5 minutes.
- Mix all dressing ingredients together in a jar. To Slice the venison into thin strips. Lay nicely over the salad ingredients, pour over the dressing and top the salad with the snow pea shoots. TUCK IN!!