Greek Venison and Beef Bowls

Greek Venison and Beef Bowls

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 10, 2017.
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with Feta, Salad and Carrot Hummus

Ingredients

GREEK VENISON AND BEEF

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ¼ red onion, finely diced
  • ½ carrot, grated
  • ½ teaspoon salt
  • 275g ground venison and beef blend
  • 1 clove garlic, minced or finely chopped
  • 2 teaspoons Greek spice mix
  • ½ can chickpeas
  • 2 tablespoons chicken or beef stock (or water)
  • 1½ teaspoons tomato paste *
  • ½ teaspoon soy sauce
  • 1 handful very thinly sliced silverbeet leaves
  • 2-3 tablespoons chopped parsley leaves and stalks

SALAD

  • ½ yellow capsicum
  • ¼ red onion
  • ½ tomato
  • 1-2 radishes
  • ½-1 baby cos lettuce
  • 1 teaspoon vinegar (e.g. red wine, white wine, apple cider)

TO SERVE

  • 2 tablespoons mint leaves
  • 75g carrot hummus
  • 30g feta cheese

Steps

  1. Heat oil in a medium 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 with a wooden spoon, until browned.
  2. Drain and rinse chickpeas and drain again. Add to pan, along with stock/water, tomato paste and soy sauce. Stir well and cook a further 3 minutes, until cooked through.
  3. Stir through silverbeet leaves and parsley and remove from heat. Season to taste with salt and pepper, if needed.
  4. While venison and beef is cooking, prepare salad veggies. Remove core and seeds from capsicum and dice 1cm; thinly slice onion; dice tomato 1cm; finely dice radishes; thinly slice lettuce.
  5. Set all salad ingredients aside separately on a platter, drizzle with vinegar and season with salt and pepper. Roughly chop mint leaves for garnish.
  6. TO SERVE arrange Greek venison and beef with salad veggies in a bowl. Top with carrot hummus and mint and crumble over feta.

Nutritional Information

Energy 1744 kj
417 kcal
Protein 43.7g
Carbohydrate 27.0g
Fat 13.3g