Greek Venison and Beef Bowls

Name: Greek Venison and Beef Bowls
Cook time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, Greek
Ingredients: ½ teaspoon oil, for cooking (or use spray oil); ¼ red onion, finely diced; ½ carrot, grated; ½ teaspoon salt; 275g ground venison; 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; 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); 2 tablespoons mint leaves; 75g carrot hummus; 30g feta cheese

6 steps

Cook:30min

with Feta, Salad and Carrot Hummus

Updated at: Thu, 17 Aug 2023 01:03:37 GMT

Ingredients

2 servings

75gcarrot hummus

30gfeta cheese

Instructions

Step 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.

Step 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.

Step 3

Stir through silverbeet leaves and parsley and remove from heat. Season to taste with salt and pepper, if needed.

Step 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.

Step 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.

Step 6

TO SERVE arrange Greek venison and beef with salad veggies in a bowl. Top with carrot hummus and mint and crumble over feta.

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