Preparation time: 10 mins
Serves:6
Ingredients
• 500g cooked venison or other meat
• 1 tbsp chopped fresh chilli, seeds removed
• 2 tbsp sliced red onion
• 1 heaped teaspoon fresh finely chopped ginger
• 1 medium carrot, grated
• 115g daikon radish, cut into strips (optional)
• 80g cucumber, deseeded
• 120g tinned sweetcorn
• 4 spring onions, sliced
• 1 large plum tomato, pulp removed and sliced roughly
• 250g finely sliced savoy cabbage
• 60g chopped almonds, peanuts, or walnuts (optional)
• 2 avocados, peeled and sliced
• Salt and Pepper to taste
Method
1. Put the finely sliced savoy cabbage in a bowl add the chilli and red onions, stir well.
2. Add the sweetcorn, carrot and daikon radish and mix well.
3. Add 1 teaspoon of ginger, add the cucumber and tomato, finally add the spring onions and season to taste.
4. Stir well and leave for 10 minutes for all the flavours to absorb.
Sweet Chilli, Lime and Yoghurt Dressing
Ingredients
• 2 tbsp sweet chilli sauce
• 2 tbsp runny honey
• Zest of 1 lime, grated fine
• 2 tsp smoked paprika
• 1 tsp origano
• 1 tbsp finely chopped ginger
• 1 clove garlic, finely chopped
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 10g coriander, chopped
• 300 ml natural yoghurt
Method
1. Put all the ingredients together in a liquidiser and mix until nice and smooth.
Plate Up
1. Put the sliced avocado onto the plate. Arrange some of the salad on top with some of the cooked venison.
2. Drizzle over the top some of the dressing and also around the dish.
3. Finish with a sprinkle of chopped almonds.