Bowl of torn hydroponic lettuce leaves
1 cup cherry tomatoes halved
1 ripe avocado diced roughly
1/2 red pepper sliced
1/2 telegraph cucumber peeled and sliced
1/2 medium red onion sliced thinly
1 hard boiled egg per person halved (8 minutes)
2 tbsp sunflower seeds
125g Feta cheese
Plum Mayo
1/2 cup mayonnaise
1-2 tbsp plum sauce
2 tbsp cream
1/8 tsp white pepper
Pinch flaked chilli
Combine all ingredients and whisk until smooth
150—200g venison fillet per person
2 tbsp oil
Bring venison to room temperature. Season liberally with salt and cracked pepper. Pan sear over moderate heat till browned on all sides but still spongy to the touch. Remove to chopping board and rest for 10 minutes. Slice venison into medallions and plate. Combine salad ingredients and drizzle over plum mayo. Serve with venison and enjoy.
