Venison Loin Fillet served with a Japanese Salad & Ginger Soy Dressing

I’ve not been eating enough greens (apparently) so this is my attempt at eating reasonably healthy.

The key components here are for the Japanese salad and dressing, you can add tuna steak or beef fillet if venison is not available.

This works a treat and the flavours are banging.

Enjoy.

Ingredients
1 Venison Loin Fillet
1 baby gem lettuce(quartered)
200g edamame (soy) beans
4 carrots (grated)
Small beetroot( thinly sliced)

For the dressing
2 tbsp rice wine vinegar
2 tbsp reduced-salt soy sauce
2 tbsp caster sugar
½ small onion(chopped)
2 tsp chopped ginger
1 tbsp tomato purée
2 tbsp vegetable oil

Blend the dressing ingredients together and drizzle over your salad. Sear the loin fillet for 5 mins then slice thinly.

Happy Monday folks.