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Smoked venison with melon salad

Contains pork – recipe is for non-Muslims only
An easy and impressive summer starter for two. The succulence of melon is a great contrast to the richness of cured meats

  • Prep: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 301
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 11
  • Protein 16
  • Fat 22
  • Fibre 2
  • Salt 1.35

Nutrition per serving

  • Calories 301
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 11
  • Protein 16
  • Fat 22
  • Fibre 2
  • Salt 1.35

Ingredients

  • ½ a honeydew melon, deseeded
  • 100g pack smoked venison (or use smoked duck or prosciutto)
  • bunch watercress
  • ½ a cucumber, peeled into ribbons, seeds discarded
  • 1 tsp clear honey
  • 1 heaped tsp wholegrain mustard
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 tsp white wine vinegar

Tip

A party twist
PROSCIUTTO & MELON BITES Wrap 400g bite-size cubes cantaloupe melon in basil leaves and thin strips torn from 100g prosciutto. Secure with cocktail sticks and serve with drinks.

Method

  1. Whisk together the dressing ingredients with a tiny pinch of salt, then set aside. Using a large melon baller or similar shaped implement (we used a measuring spoon), scoop balls out of the melon into a bowl. Cut any large slices of venison in half and arrange on 2 plates overlapping in a ‘petal’ fashion, then place 5-6 melon balls around the venison.

  2. Toss the watercress and cucumber together in a bowl, then lightly sit a mound in the centre of each plate. Drizzle everything with the dressing and a little extra olive oil, then serve straight away.

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