Harissa-Spiced Venison Kofta with Charred Zucchini and Tahini-Radicchio Salad

In a mixing bowl, combine the ground venison with 15g of the harissa paste and a pinch of salt and pepper. Shape into four small, elongated kofta patties.

Bring a pot of salted water to a boil and cook the red lentil pasta until al dente, about 6-7 minutes. Drain and reserve a splash of pasta water.

Heat a heavy-bottomed skillet over medium-high heat. Add the kofta and sear until deeply browned and fragrant, about 4 minutes per side. Remove and let rest.

In the same pan, toss the sliced zucchini until charred at the edges and tender, about 4 minutes.

Whisk the remaining 15g of harissa with the tahini and a teaspoon of rice vinegar to create a vibrant, creamy dressing.

Toss the radicchio with the dressing in a large bowl.

Plate the pasta topped with the venison kofta and charred zucchini, serving the dressed radicchio alongside. Garnish with a drizzle of any remaining sauce.