Warm salad of peppered venison salami, halloumi and strawberries with pineapple and mango dressing
Ingredients (serves four)
1 chip strawberries, halved and stalks removed
12-15 slices pepperoni salami
150 grams of halloumi cheese, sliced
A few small leaves of chopped mint
1 tin mango cheeks
½ pineapple, peeled and chopped
2T balsamic vinegar
3T olive oil
Iceberg lettuce, broken into pieces
Mesclun mix leaves
Blend together the drained tin of mango cheeks and the half pineapple. Keep some as is.
Add the balsamic vinegar and olive oil to make a dressing.
In a non-stick pan fry the slices of salami with a dash of olive oil. Remove when nice and crispy and cut into strips.
Now fry the halloumi in the same pan until browned and stretchy. Sprinkle with chopped mint.
Assemble the salad on top of dabs of bright yellow mango pineapple purée. Mingle with cut strawberries and dabs of balsamic dressing, layered lettuce leaves and strips of salami and halloumi.
The peppercorns and the smokiness of the crisp salami bring out the flavour of the fresh strawberries, and the halloumi with the pineapple mango dressing adds a summery tropical feel.