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 |
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Directions
- 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
- 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.
- 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!!
