Chopped tomato salad with seared venison and pomegranate
( SERVES 4 )
This Middle Eastern inspired salad is a refreshing change, and works really well with any grilled meat, poultry or fish.
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|4||large ripe tomatoes|
|2||Lebanese cucumber, small|
|3||Long red chillis|
|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|
- 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 under cold running water until completely cooled. 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.