Bresaola, walnut and pomegranate antipasto

• By Claire Borg

Bernard Muscat's wine recommendation: a white wine high in acidity marries well with this light starter – Sancerre (2005) by Pierre Brevin – from P Cutajar & Co.

For 2 people, you will need:

250g of thinly sliced bresaola, 50g of walnut-halves, extra-virgin olive oil, balsamic vinegar, black pepper, salad leaves, some cherry tomatoes, half a lemon, one pomegranate.

Break open the pomegranate and remove the arils. Divide the bresaola between two plates, and add salad leaves and tomatoes to the side. Drizzle all over with olive oil, a splash of balsamic vinegar and some freshly squeezed lemon juice. Decorate the plate with walnut-halves and pomegranate arils and serve immediately.