Salami, roasted figs, beets salad.
This substantial salad makes a wonderful lunch or can be served in small portions as a starter.
Caramelise some figs and in a separate pan roast red onion, beetroot and bacon.
Spread chicory over a plate and divide the onion, beetroot mixture over the leaves.
Top with quarter slices venison salami, the figs, cubed goats cheese, pomegranate seeds and toasted walnuts. Finally drizzle with the caramelised leftover liquid from the pan