Warm venison, asparagus and strawberry salad

A simple summery salad which can be whipped up for an impromptu BBQ Perfect for this time of year giving us the promise of a long hot summer to come. Lots of fresh spring flavours that blend perfectly together.

Ingredients

1 packet	Venison medallions (Main)
2 cloves	Garlic, crushed
1 Tbsp	Wholegrain mustard
1 Tbsp	Worcestershire sauce
1 tsp	Freshly ground black pepper
½ tsp	Salt
1 small	Red onion, finely sliced
½ packet	Rocket
½ packet	Baby spinach
600 g	Asparagus, trimmed
2 punnets	Strawberries, hulled and sliced
80 g	Pistachio nuts

dressing

6 Tbsp	Avocado oil
2 Tbsp	Red wine vinegar
½ tsp	Dijon mustard
1 dash	Salt and freshly ground black pepper
1 tsp	Orange zest

Directions

1. Mix garlic, mustard, worcestshire, pepper and salt to a paste and rub into venison. Leave to marinate for a minimum of 2 hours
2. Snap off woody ends of asparagus and place in boiling water and cook for 1 minute. Refresh in cold water and cut spears in half
3. Mix rocket and baby spinach together and place on serving platter, sprinkle over sliced red onions, asparagus and strawberries
4. Sear venison medallions on BBQ and cook until browned on outside but still pink and rare inside. Once cooked, set aside for 6 - 10 minutes to rest before slicing (in approx. 1/2 cm slices)
5. Place sliced medallions on top of other salad ingredients and drizzle with vinegrette (balance of unused vinegrette to be served in jug for guests to use if required). Sprinkle pistachios over top