This moreish warm salad features a tasty venison and lentil mixture, pan fried haloumi, crunchy cashews and balsamic soy dressing. A delicious combination of textures and flavours!
Ingredients
Servings
- DRESSING --------------------------------
- 2.5 Tbsp balsamic vinegar
- 1.5 Tbsp brown sugar
- 1 Tbsp soy sauce
- 0.5 Tbsp wholegrain mustard
- 1 garlic clove, finely crushed
- VENISON AND LENTILS -----------------
- 500 g venison mince (ground)
- 1 beef stock cube
- 2 tsp cumin seeds
- 400 g brown lentils, rinsed and drained
- SALAD -------------------------------------
- 250 g cherry tomatoes
- 2 spring onions
- 200 g haloumi
- 1 tsp olive oil
- 100 g baby or Mediterranean rocket
- 0.5 cup salted cashews, roasted
Sides recommendations
dinner rolls and butter
Servings
- DRESSING --------------------------------
- 2.5 Tbsp balsamic vinegar
- 1.5 Tbsp brown sugar
- 1 Tbsp soy sauce
- 0.5 Tbsp wholegrain mustard
- 1 garlic clove, finely crushed
- VENISON AND LENTILS -----------------
- 500 g venison mince (ground)
- 1 beef stock cube
- 2 tsp cumin seeds
- 400 g brown lentils, rinsed and drained
- SALAD -------------------------------------
- 250 g cherry tomatoes
- 2 spring onions
- 200 g haloumi
- 1 tsp olive oil
- 100 g baby or Mediterranean rocket
- 0.5 cup salted cashews, roasted
Sides recommendations
dinner rolls and butter
Dressing
Place oil, vinegar, sugar, soy sauce, mustard and garlic in a small jar. Place the lid on and shake well to combine. Season to taste with salt and pepper.
Venison and lentils
Heat oil in a large frying pan on high. Add mince and leave for 30 seconds before breaking up with a wooden spoon. Cook until browned all over.
Reduce heat to medium and add crumbled stock cube and cumin seeds. Cook, stirring, for 30 seconds. Add lentils to pan together with 2 tablespoons of the dressing. Cook for 1-2 minutes. Season to taste with salt and pepper, then reduce heat to very low to keep warm.
Salad
Halve tomatoes and finely slice spring onions. Slice haloumi into strips. Heat oil in a medium frying pan on medium heat. Fry haloumi for 1-2 minutes each side, until golden brown.
To serve
Place rocket and tomatoes in a large salad bowl. Top with venison mixture and haloumi. Drizzle with dressing and sprinkle with spring onions and cashews. Serve with buttered dinner rolls, if desired.
Here are some tips to help with this recipe
Is there a gluten free option?
Use gluten free soy sauce and stock cube. If serving with bread/dinner rolls, choose a gluten free option.
What can be used in place of haloumi?
Haloumi could be swapped for 100 g of feta cheese. Crumble over the salad before serving. Baby spinach is a good alternative to rocket.
