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.