Smoked venison with melon salad
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- Preparation and cooking time
- Prep:
- Easy
- Serves 2
An easy and impressive summer starter for two. The succulence of melon is a great contrast to the richness of cured meats
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 301 | |
| fat | 22g | |
| saturates | 4g | |
| carbs | 12g | |
| sugars | 11g | |
| fibre | 2g | |
| protein | 16g | |
| low in | 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
For the honey & mustard dressing
- 1 tsp clear honey
- 1 heaped tsp wholegrain mustard
- 2 tbsp olive oil , plus extra for drizzling
- 2 tsp white wine vinegar
Method
- STEP 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.
- STEP 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.
RECIPE TIPS
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.
Goes well with
Recipe from Good Food magazine, August 2009
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