Venison Salad

Name: Venison Salad
Yield: Serves 4
Ingredients: 2 × 400 g cans lentils, drained and rinsed; 4 cups baby spinach leaves; 2 Tbsp chopped fresh dill; ¼ pawpaw (leftover from the whole pawpaw); ½ cup dry white wine; 1 pawpaw, cubed; 2—3 rounds feta, cubed; 2 Tbsp water; 1 tsp white wine vinegar; 1 Tbsp chopped fresh basil; ¼ cup olive oil; ¼ cup balsamic vinegar; 2 avocados, peeled and cubed; 6 Tbsp prepared wholegrain mustard; salt and pepper to taste; 400–500 g ostrich steak

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

INSPIRED BY THE RICH FLAVOURS AND BRIGHT COLOURS OF MEDITERRANEAN COOKING, THIS SALAD COMBINES THE HEARTINESS OF THE OSTRICH WITH PAWPAW, ITS SWEET PARTNER. THE SURPRISE IS THE SALTY FETA, WHICH SUPERBLY COMPLEMENTS BOTH MEAT AND LENTILS. LENTILS ARE CONSIDERED LUCKY IN SPAIN AT THE START OF THE NEW YEAR. ACCORDING TO SPANISH TRADITION, EACH ROUND LENTIL REPRESENTS A COIN, SO EATING LENTILS SUPPOSEDLY BRINGS YOU WEALTH IN THE YEAR AHEAD. VENISON IS PART OF THE CUISINE OF MANY MEDITERRANEAN