Halloumi and Smoked Venison

• 240 g 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 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.

halloumi cheese, rannoch smokery cold smoked venison, pear, basil, olive oil, lemon, lemon juice

Taken from www.food.com/recipe/halloumi-and-smoked-venison-399942 (may not work)