1–2 venison roasts, depending on how many you want to serve
1 bag broccolini, blanched
100 grams aged goat’s cheese, sliced
2–4 figs, quartered
sea salt and black pepper
¾ cup farro, rinsed and drained
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
handful mint leaves
Preheat the oven to 200°C fan bake.
Salad: Cook the farro in boiling water for about 15 minutes or until just tender. It will still have a slightly chewy texture.
Drain and rinse in cold water then drain well again.
Whisk the olive oil, lemon juice and garlic in a large bowl and stir in the farro and broad beans. Rip most of the mint and add.
Venison: Season with salt and pepper.
Heat a little oil in an ovenproof sauté pan and when hot, sear the venison on all sides. Transfer to the oven and roast for about 16 minutes for medium-rare meat. Set aside, loosely covered and rest for 10 minutes.
To serve: Divide the salad between plates and top with the broccolini. Slice the venison and arrange over the salad.
Add the goat’s cheese and figs and drizzle both with honey and a grind of pepper and scatter over the remaining mint.