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 twistPROSCIUTTO & 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.