Smoked Venison With Melon Salad
In this refreshing and elegant dish, sweet honeydew melon balls complement smoky venison slices, all tossed together with crisp watercress and cucumber ribbons. A tangy wholegrain mustard dressing brings all the flavors together in a delightful summer salad. Perfect for a light lunch or as an appetizer for a special meal.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 301 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.35 milligram of sodium
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