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 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 28, 2018.
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Prepare 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

  • ½ red onion, finely diced
  • 1 carrot, grated
  • 500g lean ground venison and beef blend
  • 1 clove garlic, minced
  • 1 pack Greek spice mix
  • 1 can chickpeas, drained and rinsed
  • ¼ cup chicken or beef stock
  • 1 Tbsp tomato paste

SALAD

  • 1 capsicum, diced 1cm
  • ¼-½ red onion, thinly sliced
  • 1 tomato, diced 1cm
  • 3 radishes, diced 1cm
  • 1 baby cos lettuce, torn into bite-sized pieces
  • 1-2 tsp vinegar

TO SERVE

  • ½ bunch mint leaves, chopped
  • 150g hummus
  • 50g feta cheese, crumbled

Steps

  1. Prep & cook venison & beef. Heat 1 tsp oil in a large fry-pan on medium-high heat. Cook onion, carrot and ¾ tsp salt for about 3 minutes, until softened. Add ground venison and beef, garlic and Greek spice mix. Cook a further 4-5 minutes, breaking up meat, 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. Add all to a large bowl, toss to combine and season
  4. Prep garnishes.
  5. Serve Greek venison and beef in a bowl with salad. Top with hummus, mint and feta.

Nutritional Information

Energy 1590 kj
380 kcal
Protein 39.2g
Carbohydrate 25.5g
Fat 12.1g