Chermoula-Spiced Honey Venison

Name: Chermoula-Spiced Honey Venison with Sesame Root Veggie Toss & Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: sachet Mixed Sesame Seeds; 1 packet Diced Beetroot; 480 g Venison Steak; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 sachet Sesame Seeds; 1 Carrot; 2 Garlic; 1 Parsnip; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Sesame Root Veggie Toss & Garlic Yoghurt

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Enjoy the tastes of this warming dinner that’s sure to transport your taste buds. In one bite you’ll be hit with spiced succulent venison drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds!

Allergens:

Sesame

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Diced Beetroot

480 g

Venison Steak

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Garlic

Parsnip

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories446 kcal

Energy (kJ)1870 kJ

Fat12.8 g

of which saturates3.5 g

Carbohydrate18.7 g

of which sugars12.7 g

Dietary Fibre6 g

Protein62.1 g

Cholesterol0 mg

Sodium656 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Cut carrot and parsnip into bite-sized chunks.

• Place carrot, parsnip and diced beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds and season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 25-30 minutes.

• While the veggies are roasting, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Season venison steak with chermoula spice blend and a pinch of salt and pepper. Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Remove from the heat and drizzle over the honey. • Transfer to a plate, cover and rest for 5 minutes. TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

• When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine and season.

• Slice venison. • Divide sesame roasted veggie toss between bowls. Top with chermoula-spiced honey venison. Pour over any resting juices. • Serve with a dollop of garlic yoghurt. Enjoy!