Halloumi and Smoked Venison

    20 min

    This is an easy but impressive starter that is full of flavour. The combination of smoked Scottish venison with halloumi is a perfect match and makes this starter delicious and different.

    London, England, UK
    5 people made this

    Serves: 4 

    • 240g halloumi cheese
    • 100g Rannoch Smokery Cold Smoked Venison
    • 1 ripe pear
    • a few basil leaves
    • 2 tablespoons olive oil
    • 1 lemon, zested
    • 1 tablespoon lemon juice

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the cheese into 12 slices.
    2. Place a slice of pear and a basil leaf on each slice an 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.

    See it on my blog

    order smoked venison from www.rannochsmokery.co.uk

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