Venison meatloaf with harissa tomato sauce & chickpea salad

Step by Step

Step 1

1 Preheat the oven to 200ºC, gas mark 6. Tear 1 pitta into a small food processor and pulse to make fine crumbs. Put into a mixing bowl. Pulse 100g of the chickpeas in the food processor to mash roughly, then add to the crumbs along with the venison, egg, 100g passata, chopped parsley and 2 tbsp chutney. Season generously, then mix until well combined.

Step 2

Press the mixture firmly into a greased metal baking dish, about 20x27cm. Using the back of a dessert spoon, dimple the surface to make ridges and troughs. Drizzle with ½ tbsp oil, then bake for 15 minutes, until thoroughly cooked, with no pink meat and golden on top. Leave to rest for 5 minutes.

Step 3

Meanwhile, in a medium saucepan, combine the remaining passata, harissa and 1 tsp chutney. Season well. Simmer for 15 minutes, until deep red and thickened slightly.

Step 4

Roughly chop the remaining parsley leaves. Toss with the rest of the chickpeas, 1 tbsp oil, the lemon zest and juice. Season, if needed. Serve slices of the meatloaf with the harissa sauce spooned over, and the chickpea salad, lemon wedges, and warmed pitta alongside.