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.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 15, 2018.
Ingredients
VENISON AND BEEF
- 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
SALAD
- 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
TO SERVE
- 2-3 Tbsp chopped mint leaves
- 150g carrot hummus
- 50g feta cheese, crumbled
Steps
-
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.
-
Add chickpeas to pan, along with stock, tomato paste and soy sauce. Stir well and cook a further 3 minutes, until cooked through. Season.
-
Prep salad & garnishing ingredients. Set all aside on a platter, drizzle with vinegar and season.
-
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 |