Cervena medallions with Moroccan spice and cauliflower tabouleh
- Baharat spice rub
- 4 tbsp ground black pepper
- 3 tbsp ground cumin
- 2 tbsp ground toasted coriander seeds
- 2 tbsp ground cinnamon
- 2 tbsp ground cloves
- 1 tbsp ground nutmeg
- 1 tbsp ground star anise
- 1 tbsp ground cardamom
- Cauliflower Tabouleh Salad
- ¼ cup chopped fresh mint
- ½ cup chopped parsley
- 2 lemons juice and zest reserved
- 1 head of cauliflower finely grated
- 6 tomatoes blanched skinned, deseeded and finely chopped
- ¼ cup olive oil
- 1 red onion chopped very fine
- 1 clove garlic chopped
- ¼ Cup roasted pine nuts
- Other
- 400 g Cervena Venison medallions
- 1 eggplant
Method
Season the Cervena venison medallions generously with the spice rub, and allow to stand for 10 minutes. Grill Cervena medallions on barbecue or hotplate for 3 minutes on each side. Set aside to rest for 5 minutes.
Slice eggplant into rounds, brush each side with olive oil and grill on both sides until cooked.
Cauliflower tabouleh salad
Mix all the salad ingredients together well and let stand for 20 minutes before serving.
To Serve
Place the medallions on-top of chargrilled eggplant rounds and serve with a spoonful of the salad, sprinkled with pine nuts and accompanied by a tzaziki or raita
Baharat spice mix
Mix all the ingredients together well. This will yield around 200 grams of spice mix. Store the unused spice in an airtight container.
Servings4
INGREDIENTS
|
Method Slice eggplant into rounds, brush each side with olive oil and grill on both sides until cooked. Cauliflower tabouleh salad To Serve Baharat spice mix |
|
Rate this recipe!
|