Farm raised venison salad with beetroot and feta

In a pot caramelise the onion, ginger, garlic, red chilli and salt in a splash of oil. Once caramelised add in the vinegar, stir to make sure it is boiling then add the sugar.

Add the tomatoes and turmeric then stir. Cook for 5 minutes until most of the liquid has evaporated from the tomatoes, then add the beetroot, verjuice and water.

Bring it to the boil, cook it high on a medium to high heat, stirring frequently until the beetroot is soft.

Strain through a sieve and reserve the liquid.

In a food processor, blitz the beetroot mix to a puree, add some of the reserved liquid if needed to help blend to a smooth puree.

Fold the ricotta in to the beetroot puree (or bought beetroot hummus) once cold.

Bring venison medallions to room temperature. Add a little oil to a hot frying pan, once the oil is very hot place the medallions into the pan. Cook for 20 seconds on each side and roll very quickly to seal the sides of the meat.

Remove from the pan and place on a chopping board. Slice venison and add to the salad once ready.

Bring a pot of water to the boil. Remove skin and husks from corn if using and blanch in the boiling water. If using other seasonal vegetable, simply chop into cubes and roast with some oil in an oven.

Chargrill corn by placing over a medium heat on the barbecue or stovetop using a chargrill pan (with a handle and sides) or a flat chargrill plate. Then slice into rounds

Bring another pot of water to the boil. Trim the ends off the green beans and place in the boiling water for 20 seconds. Remove and refresh in cold water.

Arrange salad leaves in a salad bowl or platter and add the torn pieces of basil. Top with chargrilled corn rounds (or roasted vegetables), beans, crumbled feta and avocado.

Add the slices of venison and top with thinly sliced radish and a sprinkle of the toasted pinenuts.

Dollop tablespoons of the ricotta and beetroot mix on top of the salad.