Seared Venison & Roast Pumpkin Salad

Name: Seared Venison & Roast Pumpkin Salad with Green Beans & Feta
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 packet Venison Steak; 1 sachet Seasoning Blend; 1 packet Green beans; 1 packet Dijon mustard; ½ tbs honey; drizzle vinegar (balsamic or white wine); 1 packet Baby Leaves; ½ packet Cow's Milk Feta; 1 packet mint

with Green Beans & Feta

Get up to $175 off

Elevate your dinner game with this superstar meal! Tender venison meets caramelised pumpkin, crisp green beans, tangy feta, and earthy baby leaves—all tied together with a drizzle of luscious honey mustard dressing.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 packet

Venison Steak

1 sachet

Seasoning Blend

1 packet

Green beans

1 packet

Dijon mustard

1 packet

Baby Leaves

½ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 packet

mint

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1776 kJ

Calories424 kcal

Fat16.8 g

of which saturates7.7 g

Carbohydrate24.1 g

of which sugars18.2 g

Dietary Fibre5.3 g

Protein18.2 g

Sodium1288 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

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

• See ‘Top Steak Tips!’ (below left). • Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

• Meanwhile heat a large frying pan over medium-high heat with a drizzle of olive oil. • Sprinkle venison steak generously with seasoning blend. • When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • 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.

• While venison is resting, trim and halve green beans lengthways. • In a small bowl, combine Dijon mustard, the honey and a drizzle of vinegar and olive oil. • Once pumpkin has cooled, add baby leaves, green beans and a drizzle of vinegar and olive oil to the tray. Gently toss to combine. Season to taste.

• Thinly slice venison. • Divide roast pumpkin salad between plates. Top with seared venison. Drizzle with honey mustard dressing and crumble over cow's milk feta (see ingredients). • Tear over mint to serve. Enjoy!