Chermoula Venison Salad

Serves: 2

Cook Time: 10 minutes

Prep Time: 5 minutes

Fragrant, fresh chermoula acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, tangy feta, and bright pomegranate seeds. Serves 2. This fantastic recipe was sent in by one of our customers, Mel and Chris have a great food inspired blog – which is well worth a look.


1 pack of Taste Collectiv Chermoula;
2 Venison (or beef) fillet steaks;
2 medium carrots;
Handful of fresh pomegranate seeds;
1 bag of fresh rocket;
100g feta;
Olive oil for dressing.


1. Marinate your steak in 2/3 of a pack of Chermoula, this can be left overnight if desired or used straight away;
2. Pan fry the steak until medium rare, 2-3 minutes per side on a medium to high heat, and put aside to rest;
3. Prepare the salad - ribbon the carrots with a vegetable peeler, add the rocket leaves, and the remaining Chermoula with a glug of extra virgin olive oil and stir well;
4. Put the salad on a sharing platter, crumble over the feta and sprinkle on the pomegranate seeds;
5. Thinly slice your steak and lay over the salad.