Project Description


  • 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.