Roedeer chops w/ freekeh, tahin, sumac and herbs

# 304

The chops

Marinade the chops for at least a couple hours, preferably over night.
Season the chops with salt and pepper. Grill the chops for 11/2 minute on each side
Sprinkle the chops with the spice mix, and leave to rest for a couple of minutes.

12 roe deer chops


1 tsp coriander seeds

1 tsp cumin

1/2 tsp smoked paprika (sweet)

1/4 red onion (minced)

2 garlic cloves

olive oil

Tahin dressing

Slice the garlic, and pound it with a good pinch of salt in a pestle & morter.

Ad the tahini, olive oil and lemon juice. Give it a good stir, and slowly ad water til have consistency of double cream.

4 tbsp tahin

1 garlic clove

juice of 1/2 lemon

2 tbsp olive oil


salt & pepper



2 tsp cumin

1 tsp coriander

1/2 tsp smoked paprika (hot)

1/2 tsp smoked paprika (hot)

1 tsp maldon sea salt


Soak the freekeh in cold water for 1/2 hour. Skim all the husk that comes to the surface.

Rinse the freekeh again. Boil the freekeh gently, in saltet water, for 20-25 minutes.
The freekeh should still have a little bite. Drain the freekeh and set aside.

Boil the spinach and the peas for 2 minutes in saltet water. Drain and set aside.

Heat a couple of table spoon olive oil in a pan. Heat tomatoes through and ad the freekeh, peas and spinach. Season with salt pepper and lemon juice.

Serve with the chops, tahini dressing and sprinkle with sumac and some chopped mint and parsley.

200g freekeh

1 cinnamon stick

1 handfuld peas ( freshly shelled)

10 ripe cherry tomatoes ( halved)

a good handful spinach

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