1 pack Silver Fern Farms Venison Cutlets
2 tsp olive oil
1 tsp sumac
2 Tbsp very finely chopped parsley
2 Tbsp olive oil
¼ cup pomegranate seeds
2 Tbsp lemon juice
1 tsp honey
¼ cup pearl barley, cooked
200g mixed colour tomatoes, chopped
Handful rocket leaves
½ small red onion, sliced thinly
Mint leaves to garnish
Remove the Silver Fern Farms Venison Cutlets from the pack and allow to bloom for 10 minutes before cooking. Rub the cutlets with olive oil, sumac, salt and pepper.
Combine parsley and olive oil to make the Parsley Oil. Set aside.
To prepare the dressing, place the pomegranate seeds into a small bowl. Mash with a fork to release some of the juice. Add the lemon juice and honey and season to taste with salt and pepper. Set aside.
Heat a frying pan or barbecue over medium to high heat. Cook the cutlets for 3 to 4 minutes on each side for medium rare. Transfer to a plate, cover with foil and rest for 5 minutes.
To assemble the salad, place the pearl barley, tomatoes, rocket and red onion into a salad bowl. Drizzle with the Pomegranate Dressing and toss gently. Crumble over the feta and top with mint leaves.
Drizzle Parsley Oil over the cutlets and serve with the salad.