These golden-brown meatballs, a Middle-Eastern take on this classic, are complemented with fluffy bulgur wheat, creamy hummus, salty feta, and fresh veggies. Finished with toasted pumpkin seeds.
Hummus & Venison Bowl
Hummus & Venison Bowl
with tomato, Danish-style feta & pumpkin seeds
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Danish-style Feta
- Hummus
- NOMU Moroccan Rub
- Pumpkin Seeds
- Tomato
- Tomatoes
- Venison Mince
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
TANGY TOMATOES
In a small bowl, combine the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS PREP
Place the venison mince in a bowl with the NOMU rub. Mix until combined and season. Roll into 3 balls.
BROWNED KOFTAS
Return the pan to medium-high heat. When hot, fry the meatballs until browned and cooked through, 2-4 minutes (shifting as they colour).
BOWL IT UP
Bowl up the bulgur wheat. Serve with the venison meatballs, the cucumber half-moons, the dressed tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds. Great work, Chef!
Bulgur Wheat - 100ml
Tomato - 1
Pumpkin Seeds - 10g
Venison Mince - 150g
NOMU Moroccan Rub - 10ml
Cucumber - 50g
Danish-style Feta - 20g
Hummus - 40ml
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
TANGY TOMATOES
In a small bowl, combine the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS PREP
Place the venison mince in a bowl with the NOMU rub. Mix until combined and season. Roll into 6 balls.
BROWNED KOFTAS
Return the pan to medium-high heat. When hot, fry the meatballs until browned and cooked through, 2-4 minutes (shifting as they colour).
BOWL IT UP
Bowl up the bulgur wheat. Serve with the venison meatballs, the cucumber half-moons, the dressed tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds. Great work, Chef!
Bulgur Wheat - 200ml
Tomato - 1
Pumpkin Seeds - 20g
Venison Mince - 300g
NOMU Moroccan Rub - 20ml
Cucumber - 100g
Danish-style Feta - 40g
Hummus - 80ml
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
TANGY TOMATOES
In a small bowl, combine the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS PREP
Place the venison mince in a bowl with the NOMU rub. Mix until combined and season. Roll into 9 balls.
BROWNED KOFTAS
Return the pan to medium-high heat. When hot, fry the meatballs until browned and cooked through, 2-4 minutes (shifting as they colour).
BOWL IT UP
Bowl up the bulgur wheat. Serve with the venison meatballs, the cucumber half-moons, the dressed tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds. Great work, Chef!
Bulgur Wheat - 300ml
Tomatoes - 2
Pumpkin Seeds - 30g
Venison Mince - 450g
NOMU Moroccan Rub - 30ml
Cucumber - 150g
Danish-style Feta - 60g
Hummus - 125ml
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
TANGY TOMATOES
In a small bowl, combine the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS PREP
Place the venison mince in a bowl with the NOMU rub. Mix until combined and season. Roll into 12 balls.
BROWNED KOFTAS
Return the pan to medium-high heat. When hot, fry the meatballs until browned and cooked through, 2-4 minutes (shifting as they colour).
BOWL IT UP
Bowl up the bulgur wheat. Serve with the venison meatballs, the cucumber half-moons, the dressed tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds. Great work, Chef!
Bulgur Wheat - 400ml
Tomatoes - 2
Pumpkin Seeds - 40g
Venison Mince - 600g
NOMU Moroccan Rub - 40ml
Cucumber - 200g
Danish-style Feta - 80g
Hummus - 160ml
Woolies Products in this dish
