Summer venison delight

This is great for when friends come over unexpectdly in summer time and you dont feel like slaving over a hot BBQ. It looks amazing on the plate, is so coulourful and the dressing is very delicate but flavoursome. I often make lots of the dressing and keep it in a jar in the fridge for weeks on end. Its great drizzled over chicken, beef or roast veges too!!

Ingredients

1 bag	Baby spinach
1 cup	Pumpkin, roasted
100 g	Feta, cubed
2 Tbsp	Pumpkin seeds
1 punnet	Cherry tomatoes
1 handful	Fresh basil
½ bunche	Asparagus spears
½ packet	Snow peas
2 packets	Venison medallions (Main)
1 head	Beetroot

Dressing

2 Tbsp	Basil pesto
3 Tbsp	Olive oil
2 Tbsp	Lemon juice
2 tsp	Lemon rind

Directions

1. Cube pumpkin and beetroot into 1-2cm chunks. Place on a roasting tray (keep seperate as beetroot will bleed and colour pumpkin), season with salt and pepper and drizzle with olive oil. Bake for 20 minutes until soft. Cool
2. Assemble spinach on a serving tray. Halve cherry tomatoes and sprinkle over, along with cubed feta, cooled roast vegetables, pumpkin seeds, raw, sliced asparagus and chopped fresh basil leaves. Panfry venison medallions in a hot pan with oil. Cook for 3 minutes each side until cokoed medium. Take off the heat, season and leave to rest for 5 minutes.
3. Mix all dressing ingredients together in a jar. To Slice the venison into thin strips. Lay nicely over the salad ingredients, pour over the dressing and top the salad with the snow pea shoots. TUCK IN!!