Name: Smoked venison with melon salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
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

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.