Asparagus & Green Bean Salad with Norfolk Mustard Salami
1x bunch of asparagus or green beans (or a mix of both)
100g feta cheese
50g sliced almonds toasted until golden in a dry pan
70g Norfolk Mustard Salami
5g flat leaf parsley
2x tbsp of wholegrain mustard
- Blanch the asparagus and/or green beans in boiling water until tender, drain and plunge into ice cold water and serve on a platter.
- Top with crumbled feta cheese and sprinkle over the toasted almonds and roughly chopped parsley.
- Add in slices of the Norfolk Mustard Salami and finish with a drizzle of wholegrain mustard before serving.