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1. Recipes

Smoked venison salad with pears, walnuts and blue cheese recipe

By Charlie Clapp

Serving instructions

1. Serves 2
2. Ready in 10 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This quick salad is the ideal shortcut supper and is packed full of flavour and texture.

Ingredients

1. 50g walnuts
2. 1 tbsp clear honey
3. 1 ripe pear
4. 60g bag mixed salad leaves (we like Steve’s Leaves, from Sainsbury’s and Waitrose)
5. 100g pack Rannoch Scottish Smoked Venison (from Waitrose), or similar
6. 40g pack Finishing
7. Touches Mango and Chilli Dressing (from Waitrose), or similar
8. 100g blue cheese, crumbled

Method

1. 1. Heat a small saucepan over a medium heat, then gently toast the walnuts for 1-2 minutes. Drizzle over the honey, then toss the walnuts until they are coated and caramelised. Set aside to cool.
2. 2. Core the pear, then slice into 8 long pieces. Toss with the bag of mixed salad in a large bowl, along with the venison and the dressing, then divide between 2 plates.
3. 3. Top with the cheese and honeyed walnuts, then serve with slices of warmed ciabatta or other crusty bread, if you like.

Chef's tip

Stir through 100-150g of couscous or bulgur wheat for a more substantial salad

More shortcut supper recipes

Shortcut supper recipes
One pan suppers
Shortcut starters
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