Thursday 30th May 2024
HomeFood and diningRecipesZhoug Summer Salad Bistro Fillet

Zhoug Summer Salad Bistro Fillet

Looking to put a little zing into those summer/autumn lunches? Then try a little zhoug!

Thanks to Chef Graham Brown and the good folk at Duncan NZ Venison for sharing this
cracking recipe.

• 6-700 grams Bistro Fillet venison (from the Pämu Farms range)
• 1 teaspoon oregano
• 1 orange, juice & zest
• 2 teaspoons olive oil
• Sea salt & cracked pepper
• 1 tablespoon sumac powder
• 1/2 cup rockmelon, peeled & sliced
• 1/2 cup watermelon, peeled & sliced
• 12 medjool dates, soaked until soft
• 4 kumara, sweet yams, or blue potatoes, peeled, diced, steamed and refried until golden
• 1/8 cup coriander leaves, ripped
• 4 basil leaves, ripped
• Venison cooking juices, whisked with olive oil
• 3 garlic clove, peeled and cut in half

Pat the Bistro Fillet dry, rub in the olive oil, then the orange juice, zest, sea salt & ground pepper. Scatter with the sumac and oregano.

Seal the venison in a hot pan until golden all over, then place into an oven at 180 degrees C for six minutes, or until internal temperature reaches 48 degrees.

Remove the Bistro Fillet from the oven, allow to rest, and strain the juices into a separate bowl. Whisk a little olive oil in with the juices and a little zhoug, to create a dressing.

Slice the venison into even medallions and lay onto a plate. Arrange the melon, dates, kumara and herbs on top. Drizzle over the dressing, and add a splash of the zhoug dressing.

– For more recipes, or to buy Duncan NZ venison, see

Zhoug dressing

• 8 cardamom seeds
• 2 teaspoons black peppercorns
• 2 teaspoons caraway seeds
• 2 cups coriander roots
• 2 cups watercress, blanched and chopped
• 1-2 chillies, mild green and de-seeded
• 3 garlic cloves, peeled and crushed
• Sea salt
• Water to suit

Toast the seeds, then blitz to a powder. Place the coriander, chillies, watercress, garlic, salt and water in a blender, add the spices, and blend to get a nice consistency. Add a little
water if necessary.

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