eCook Meal
Middle Eastern Venison & Olives
with quinoa & Danish-style feta
This bowl of goodness will bowl over anyone you make this dish for – including you, Chef! You will enjoy every fulfilling forkful of this meal with its combination of creamy feta, a briny olive medley, browned venison, tangy baby tomatoes & fluffy quinoa.
Serving guide
Choose your portion size.
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the Feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the Oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the Feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the Oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the Feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the Oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the Feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the Oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.30
for 4 servings · R40.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Free-range Venison Rump
- Mixed Olives
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle Eastern Venison & Olives?
The preparation time for Middle Eastern Venison & Olives with quinoa & Danish-style feta is between 15 and 20 minutes.
What is the total time required to make Middle Eastern Venison & Olives with quinoa & Danish-style feta?
The total time required to make Middle Eastern Venison & Olives with quinoa & Danish-style feta is between 20 and 25 minutes.
How many servings does Middle Eastern Venison & Olives provide?
4 servings
What are the main ingredients in Middle Eastern Venison & Olives?
Cucumber, Feta, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Oregano, Pumpkin Seeds, Quinoa, Tomato, Venison Rump
What is the nutritional information of Middle Eastern Venison & Olives?
Calories: 812, Carbs: 67 grams, Fat: grams, Protein: 70.1 grams, Sugar: 8.7 grams, Salt: 1881 grams
How do I prepare Middle Eastern Venison & Olives?
OLIVES & TOMS: Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside. VENISON: Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season. QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside. EAT: Plate up the quinoa. Top with the seared venison, the cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
What should be prepared from my kitchen to make Middle Eastern Venison & Olives?
Cucumber, Feta, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Oregano, Pumpkin Seeds, Quinoa, Tomato, Venison Rump
How many calories does Middle Eastern Venison & Olives have?
812 calories
How much fat content does Middle Eastern Venison & Olives have?
grams