High-Protein Harissa Venison Flatbreads with Creamy Hummus & Herby Salad

Serves 2

Approx Nutrition Per Serving
~52–55g Protein | ~600–630 Kcal | Lower Fat | High Protein

Ingredients

For the Harissa Venison

  • 300g lean venison mince
  • 1 tbsp harissa paste
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tbsp olive oil

For the Hummus

  • 250g canned chickpeas, drained
  • 1 tbsp tahini
  • Juice of ½ lemon
  • Salt, to taste
  • A few tablespoons cold water

For the Herby Salad

  • 1 red onion, finely diced
  • ½ cucumber, diced
  • 2 tomatoes, diced
  • Handful fresh dill, chopped
  • Handful fresh parsley, chopped
  • Squeeze of lemon juice
  • Salt, to taste

To Serve

  • 2 small flatbreads or tortilla wrap

Method

Step 1: Make the Hummus

Add the chickpeas, tahini, lemon juice and salt to a blender or food processor. Blend until smooth, adding a few tablespoons of cold water if needed to loosen the texture. Set aside.

Step 2: Prepare the Salad

Finely dice the red onion, cucumber and tomatoes, then mix with the parsley, dill, lemon juice and a pinch of salt. Leave to marinate lightly while you cook the venison.

Step 3: Cook the Venison

Heat the olive oil in a large frying pan over a medium-high heat. Add the lean venison mince and cook until browned.

Stir through the harissa paste, cumin, coriander and chilli flakes. Cook for a further 3 - 5 minutes until fragrant and slightly caramelised.

Step 4: Assemble

Get a plate spread generously with hummus. Top with the spicy harissa venison, fresh herb salad and serve with pitta, flatbreads or tortilla wraps.

Serve immediately.

Back to Recipes