Greek Venison and Beef Bowls with Feta, Salad and Carrot Hummus

Greek Venison and Beef Bowls with Feta, Salad and Carrot Hummus

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 15, 2018.



  • 1 tsp oil or spray oil
  • ½ red onion, finely diced
  • 1 carrot, grated
  • ¾ tsp salt
  • 500g lean ground venison and beef blend
  • 1 clove garlic, minced or finely chopped
  • 4 tsp Greek spice mix
  • 1 can chickpeas, drained and rinsed
  • ¼ cup chicken or beef stock
  • 1 Tbsp tomato paste
  • 1 tsp soy sauce


  • 100g roasted capsicums, sliced
  • ¼-½ red onion, thinly sliced
  • 1 tomato, diced 1cm
  • 2 radishes, diced 1cm
  • 1 baby cos lettuce, thinly sliced
  • 1-2 tsp vinegar


  • 2-3 Tbsp chopped mint leaves
  • 150g carrot hummus
  • 50g feta cheese, crumbled


  1. Prep & cook venison and beef. Heat oil in a large fry-pan on medium-high heat. Cook onion, carrot and salt for about 3 minutes, until softened. Add ground venison and beef, garlic and Greek spice mix and cook a further 4-5 minutes, breaking up meat, until browned.
  2. Add chickpeas to pan, along with stock, tomato paste and soy sauce. Stir well and cook a further 3 minutes, until cooked through. Season.
  3. Prep salad & garnishing ingredients. Set all aside on a platter, drizzle with vinegar and season.
  4. To serve, arrange Greek venison and beef with salad, in bowls. Top with carrot hummus, mint and sprinkle over feta.

Nutritional Information

Energy 1696 kj
405 kcal
Protein 43.1g
Carbohydrate 25.5g
Fat 13.1g