It’s heaven on earth! Roasted root vegetables & cannellini beans sit atop a smear of light-as-a-cloud whipped Danish feta. Sided with perfectly seared free-range venison slices and garnished with chives. Welcome to cloud nine.
Whipped Feta, Roast Veg & Venison
Whipped Feta, Roast Veg & Venison
with cannellini beans & fresh chives
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beetroot Chunks
- Cannellini Beans
- Carrot
- Danish-style Feta
- Free-range Venison Steak
- Fresh Chives
- Low Fat Plain Yoghurt
- NOMU BBQ Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROOTING FOR YOU
Preheat the oven to 220°C. Place the beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the feta and place in a bowl. Add the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
Beetroot Chunks - 150g
Carrot - 120g
Onion - 1
NOMU BBQ Rub - 10ml
Fresh Chives - 4g
Danish-style Feta - 50g
Low Fat Plain Yoghurt - 50ml
Cannellini Beans - 60g
Free-range Venison Steak - 160g
ROOTING FOR YOU
Preheat the oven to 220°C. Place the beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the feta and place in a bowl. Add the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
Beetroot Chunks - 300g
Carrot - 240g
Onion - 1
NOMU BBQ Rub - 20ml
Fresh Chives - 8g
Danish-style Feta - 100g
Low Fat Plain Yoghurt - 100ml
Cannellini Beans - 120g
Free-range Venison Steak - 320g
ROOTING FOR YOU
Preheat the oven to 220°C. Place the beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the feta and place in a bowl. Add the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
Beetroot Chunks - 450g
Carrot - 360g
Onions - 2
NOMU BBQ Rub - 30ml
Fresh Chives - 12g
Danish-style Feta - 150g
Low Fat Plain Yoghurt - 150ml
Cannellini Beans - 180g
Free-range Venison Steak - 480g
ROOTING FOR YOU
Preheat the oven to 220°C. Place the beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the feta and place in a bowl. Add the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
Beetroot Chunks - 600g
Carrot - 480g
Onions - 2
NOMU BBQ Rub - 40ml
Fresh Chives - 15g
Danish-style Feta - 200g
Low Fat Plain Yoghurt - 200ml
Cannellini Beans - 240g
Free-range Venison Steak - 640g
Woolies Products in this dish
