This Middle Eastern inspired salad is a refreshing change, and works really well with any grilled meat, poultry or fish.
|4||Tomatoes, large & ripe (Main)|
|2||Lebanese cucumber, small|
|3||Long red chillies|
|2 Tbsp||Harissa paste|
|½ cup||Parsley, finely chopped|
|¼ cup||Mint, finely chopped|
|1 Tbsp||Red wine vinegar, use a good quality vinegar|
|75 ml||Pomegranate molasses|
|150 ml||Olive oil|
|600 g||Venison denver legs|
AdvertisementAdvertise with NZME.
- Score the skin of the tomatoes in several places witha small sharp knife.
- Blanch tomatoes in a small pot of boiling water for 20 seconds before cooling completely under cold running water.
- Remove skins from the tomatoes, cut into quarters and remove seeds.
- Chop tomato flesh, roast peppers, cucumber, red onion and chilli into as fine a dice as possible.
- Place chopped vegetables in a mixing bowl and add harissa, parsley, mint, red wine vinegar, half the pomegranate molasses and 120ml of olive oil.
- Mix together well and season to taste with a little salt and pepper. Set aside at room temperature until ready to serve.
- Heat a heavy-based frying pan over a high heat. Lightly season venison and sear in remaining olive oil until coloured on all sides.
- Remove from pan and allow to rest for 5 minutes before slicing thinly.
- Spoon half of the chopped salad on four plates and scatter the venison on top.
- Spoon the last of the salad over the venison and drizzle with remaining pomegranate molasses. Serve immediately.