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

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

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 28, 2018.
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Prep the salad earlier in the day to make this a super-quick recipe. If you prefer, use spray oil instead of liquid.

Ingredients

VENISON & BEEF

  • ¼ red onion, finely diced
  • ½ carrot, grated
  • 1 pack lean ground venison and beef blend
  • ½ clove garlic, finely chopped
  • 1 pack Greek spice mix
  • ¼ can chickpeas, drained
  • ¼ cup chicken or beef stock
  • 1 tsp tomato paste

SALAD

  • ¼ capsicum, diced 1cm
  • 1/8 red onion, thinly sliced (optional)
  • 1 tomato, diced 1cm
  • 1 radish, diced 1cm
  • 1 handful baby spinach
  • 1 tsp balsamic vinegar

TO SERVE

  • ½ bunch mint leaves, chopped
  • 20g hummus
  • 15g feta cheese, crumbled

Steps

  1. Prep & cook venison & beef. Heat ½ tsp oil in a medium fry-pan on medium-high heat. Cook onion, carrot and a pinch of salt for about 3 minutes, until softened. Add ground venison and beef, garlic and Greek spice mix. Cook a further 4-5 minutes, stirring, until browned.
  2. Add chickpeas, stock and tomato paste to pan. Stir well and cook a further 3 minutes, until cooked through. Season.
  3. Prep salad. Combine all salad ingredients in a medium bowl, toss and season.
  4. Prep garnishes
  5. Serve Greek venison and beef in a bowl with salad, then top with hummus, mint and feta.

Nutritional Information

Energy 1672 kj
400 kcal
Protein 40.0g
Carbohydrate 27.8g
Fat 12.8g