Halloumi is wrapped in delicious smoked venison, then baked and basted in a lemon and basil dressing until the cheese is tender. Perfect as a dinner party nibble or as a starter with extra dressing and a light salad.
- 250g halloumi cheese
- 12 sliced smoked venison
- 1 pear
- 12 basil leaves + 2 or 3 extra
- 2 tbsp. oil
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
Slice the halloumi into 12. Peel and core the pear, then slice thinly into 12.
Wrap 1 halloumi slice, 1 slice pear and 1 basil leaf in 1 slice of venison. Keep going until you have 12 wraps.
Finely slice the remaining basil leaves. Whisk oil, lemon juice and zest together and stir in the basil leaves.
Put the wraps onto a baking tray. Brush with the dressing. Bake at 180C for 10 minutes, turning often, basting with the dressing. The cheese should be tender and golden and the venison crisp.