Halloumi and Smoked Venison |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A wicked flavour combination that will 'wow' your tastebuds Ingredients:
240 g halloumi cheese |
100 g rannoch smokery cold smoked venison |
1 ripe pear |
basil leaves |
2 tablespoons olive oil |
1 lemon, zest of |
1 tablespoon lemon juice |
Directions:
1. Cut the cheese into 12 slices.
2. Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison.
3. Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.
4. Brush the wrapped halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.
5. Cook till golden and serve with lemon wedges and basil garnish.
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