Alambra Halloumi and Smoked Venison

Ingredients:

• 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

Cut the cheese into 12 slices. Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison.

Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.

Brush the wrapped ALAMBRA halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.

Cook till golden and serve with lemon wedges and basil garnish.