• 250 g ALAMBRA halloumi cheese
  • 100 g rannoch smokery cold smoked venison
  • 1 ripe pear
  • basil leaves
  • 2 tablespoons olive oil
  • 1 lemon, zest of
  • 1 tablespoon lemon juice

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