Venison Grillsteak with Warm Greek Salad
Serves 4 People
Cook 4 grillsteaks according to the cooking guidelines. While they are cooking, sprinkle 200g orzo (Greek pasta looking like rice) into a large pan of boiling salted water and boil for 8 minutes. Stir in 225g bag prepared fresh baby spinach, kale or watercress and boil for another 2 minutes. Tip into a colander or sieve and leave to drain. Tip 250g halved cherry tomatoes, 75g black olives, 100g low fat feta cheese, broken into rough chunks into a big bowl, season with lots of black pepper and then drizzle with 2 tablespoons rapeseed oil. Toss in the drained hot pasta and spinach, and serve with the grillsteaks. Scatter with Greek basil or fresh oregano.