Blanch the beans in a saucepan of boiling salted water until tender. Using a slotted spoon, remove, refresh in iced water and set aside.
Add the stock cube to the panof water, stirring until dissolved. Addthe quinoa and simmer for 15 minutes, or until tender, and then drain. Allow to cool.
While the quinoa is cooking, rub the venison loin with a tablespoon of olive oil.
Heat a frying pan over a highheat, add the venison and cook for 4 minutes on one side and then turn thevenison over and cook for a further 3 minutes on the other side for medium rare,or a little longer if preferred. Removethe venison from the pan and allow to rest, loosely covered with foil, for 10minutes before thinly slicing.
To make the dressing, whiskthe pomegranate molasses into the remaining olive oil and leave to one side.
Toss the beans, quinoa, kale,herbs and dates in a bowl with 2 tablespoons of the dressing and divide between four bowls. Top with the venison slices anddrizzle with a little more dressing.
Serve immediately with thecrumbled goat’s cheese on the side.