Barbecued lamb with punchy melon salsa
Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe
Smoked venison with melon salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- ½ a honeydew melondeseeded
- 100g pack smoked venison(or use smoked duck or prosciutto)
- bunch watercress
- ½ a cucumberpeeled into ribbons, seeds discarded
For the honey & mustard dressing
- 1 tsp clear honey
- 1 heaped tsp wholegrain mustard
- 2 tbsp olive oilplus extra for drizzling
- 2 tsp white wine vinegar
Nutrition:
- kcal301
- fat22g
- saturates4g
- carbs12g
- sugars11g
- fibre2g
- protein16g
- salt1.35glow
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.
