Smoked venison with melon salad

10-30 minutes 2 servings 400 kcal or less clear honey cold meats cold starter cucumber cucumbers mains mellon salad melon melons no-cook parma ham and melon prosciutto quick seasonal food starter summer venison watercress

N/A

Source

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

Method

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.