Dinner · Middle Eastern · 20 min
Harissa-Spiced Venison Kofta with Charred Zucchini and Tahini-Radicchio Salad
- Calories
- 686
- Protein
- 58g
- Carbs
- 63g
- Fat
- 24g
Ingredients
- 150 g ground venison
- 2 tbsp harissa paste
- 0.5857 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 80 g red lentil pasta
- 120 g zucchini
- 80 g radicchio
- 5 g tahini
- 1 tsp rice vinegar
Method
- 01In a bowl, mix ground venison with 15g (1 tbsp) harissa paste, half the salt, and black pepper. Shape into 4 elongated kofta patties.
- 02Bring a pot of salted water to a boil and cook red lentil pasta for 6 to 7 minutes until al dente. Drain, reserving 1 tablespoon of pasta water.
- 03Heat half the olive oil in a skillet over medium-high heat. Sear venison kofta for 4 to 5 minutes per side until well browned and cooked to an internal temperature of 160°F (71°C). Remove kofta and rest on a plate.
- 04In the same skillet, add remaining olive oil and sliced zucchini; sauté for 4 minutes until charred at edges and tender.
- 05In a small bowl, whisk remaining 15g harissa paste, tahini, rice vinegar, remaining salt, and reserved pasta water into a smooth dressing.
- 06In a salad bowl, toss shredded radicchio with two-thirds of the tahini-harissa dressing.
- 07Plate red lentil pasta alongside charred zucchini and top with rested venison koftas. Serve salad on the side and drizzle remaining dressing over koftas.
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