Courgette, Feta, Mint & Steak Salad

This is a very quick 10 minute salad, that uses fresh British ingredients. Discover the ultimate Courgette, Feta, Mint & Steak Salad recipe. This vibrant dish combines succulent wild venison steak, fresh courgettes, tangy feta, and aromatic mint for a healthy, delicious, and easy-to-make meal. Ideal for summer lunches or elegant dinners.

Ingredients

• 1 x large courgette
• 1 x handful mint
• 1 x juice lemon
• 1 x Lean + Wild fillet steak
• 100g x Feta
• 50g x Pine Nuts
• 3 tbsp x Olive Oil
• Salt & Pepper to season

Method

• Always get your meat out of the fridge before cooking so it can come up to room temperature and cook more evenly. First season your fillet steak, then add to a hot pan with hot oil. Sear all over then reduce the heat. We prefer it on the rarer side so cook it until the internal temperature is 55°C.
• While the meat is resting you can start on the rest of the salad. Chop your courgette in half, remove any large seeds, then slice very thinly using a mandolin or Magimix. Add to bowl with crumbled feta, mint, juice from one lemon and toasted pine nuts.
• Once the meat has rested, slice it down the middle, then into thin slices, add olive oil, salt and pepper then toss with two spoons.
• Serve immediately.

If you don't eat it all in one sitting it isn't the end of the world, the lemon will diffuse into the steak making it very tender.