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

Nutrition per serving

kcal 301
fat 22g
saturates 4g
carbs 12g
sugars 11g
fibre 2g
protein 16g
salt 1.35g

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

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.
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.