For the marinade:
2 T Woolworths Mediterranean Extra Virgin Olive Oil
70 g punnet Woolworths Crushed Garlic, Ginger, Chilli & Lemongrass (use half of each ingredient)
6 Kiwis, peeled
A Handful Fresh Coriander
Sea Salt And Freshly Ground Black Pepper, to taste

For the salad:
500 g Woolworths Free Range Venison Steaks
200 g Woolworths Mixed Leaf Salad
3 Mini Cucumbers, sliced
100 g Woolworths Exotic Tomato Mix, sliced
50 g Fine Green Beans, blanched
5 g Fresh Mint
5 g Fresh Coriander
2 Blood Oranges, sliced

For the dressing, mix:
1 T Woolworths Cold Pressed Pineapple, Ginger and Chilli Shot
2 T Woolworths Mediterranean Extra Virgin Olive Oil
½ Lemon, juiced
1 t Woolworths Lemongrass Paste
½ t Woolworths Chilli Flakes
Sea Salt And Freshly Ground Black Pepper, to taste

1. To make the marinade, blend all the ingredients in a blender or food processor – the mixture should be chunky. Pour over the venison steaks and chill overnight. 
2. Grill the steaks and set aside to rest.  
   Toss the mixed leaves, cucumbers, tomatoes and green beans, then place on a platter. Slice the venison steaks and place on top of the leaves. 
3. Garnish with the mint, coriander and blood oranges, then pour over the dressing.

Cook’s note: if using a braai, the steaks can be grilled for 8–10 minutes over a high heat. Alternatively, they can be seared on the stovetop for 2–3 minutes on each side, or to your liking.

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