Panzanella with Venison Slices

A salad bowl that’s packed full of flavour? This recipe by Matt (@my_plates_or_yours) is definitely spot on. Garlicky, crispy croutons, crunchy bitter leaves and sweet & sour dressing - made even more delicious with rich Venison slices.
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Matt says, “Ember only uses high welfare meat in their products. I also like that they’ve reduced the fat content by adding quinoa. They taste fantastic on their own but the venison slices work so well in this salad.”

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Prep time: 5 mins

Cook time: 5 mins

Serves 1

Ingredients:

     Salad

• 2 handfuls of Venison Slices 
• Mixed herb salad leaves ⁣
• 1 red chicory, leaves separated ⁣
• Handful cherry tomatoes, halved⁣
• 4 cooked beetroot, sliced and seasoned with a pinch of salt ⁣
• 2 large slices of stale bread (or sourdough) ⁣
• 2 cloves Garlic, sliced thinly ⁣

     Dressing ⁣

• 4 tbsp Extra virgin olive oil
• 2 tbsp Pomegranate molasses (or balsamic vinegar) ⁣
• 1/2 Lemon, juiced ⁣
• 1 tsp Salt⁣
• 1/2 tsp Sugar⁣

Instructions:

1. Shake the dressing ingredients together in an old jam jar or whisk together in a bowl. ⁣
2. ⁣Heat a non-stick pan and add 2 tbsp olive oil. Add the sliced garlic and fry gently till golden. Remove with a spoon and set aside. ⁣
3. Add the bread, torn into rough chunks and a good pinch of sea salt. Toss the bread in the oil and fry gently for 5 mins, tossing occasionally. ⁣
4. ⁣Layer the leaves in a bowl with the beetroot, tomatoes, the bread chunks and venison slices. Keep adding layers until you’ve used up all the ingredients. Sprinkle the top with crispy garlic slices. ⁣
5. Drizzle over the dressing and finish with some pomegranate molasses. ⁣