Harissa Venison Skewers with Red Cabbage Fattoush Salad and Green Hummus

SERVES 6–8 PREP 20 MINS COOKING 15 MINS

800 g venison rump, cut into 4 cm pieces

1/3 cup (80 g) harissa paste

1/3 cup (80 ml) olive oil

4 small pita breads, torn into bite-sized pieces

¼ red cabbage, thinly shredded

juice of 1 lemon, plus extra wedges to serve

100 g feta, crumbled

½ pomegranate, seeds removed

GREEN HUMMUS

2 x 400 g cans chickpeas, rinsed and drained

2 cups (500 ml) chicken or vegetable stock

3 garlic cloves, bruised

1 tsp cumin powder

1/3 cup hulled tahini

1 tsp salt flakes

1 cup baby spinach, plus extra

leaves to serve

½ cup parsley leaves

2 tbsp olive oil finely grated zest and juice of 1 lemon

For the hummus place chickpeas, stock, garlic, cumin, tahini and salt flakes in a saucepan and bring to the boil. Cook for 5 minutes or until liquid has reduced by half. Add the spinach and parsley. Cover and stand for 5 minutes to wilt slightly. Transfer to a blender along with olive oil and 2 ice cubes or use a stick blender to whiz until smooth. Stir through the lemon juice and zest and season to taste. Cover directly with plastic and chill until required. (Mixture will thicken as it cools, this can be prepared in advance.)

Heat a chargrill pan or barbecue to medium-high heat. Toss venison and harissa in a bowl and season with salt and pepper. (This can be done the previous day if you want to marinate it.) Thread venison onto skewers and brush with 2 tablespoons oil. Season. Grill skewers, turning frequently, for 12 minutes for medium-rare, or until cooked to your liking. Stand to rest for 5 minutes. Meanwhile, toss torn pita with remaining oil, add to chargrill and cook, turning, for 3 minutes or until golden and charred.

To serve combine cabbage and lemon juice in a bowl and season. Spread hummus over platter then arrange cabbage, pita and skewers on top. Scatter with feta, extra spinach leaves, and pomegranate seeds. Drizzle with oil and serve with extra lemon wedges alongside.