Asparagus and pastrami salad
Preparing the pastrami takes us at least seven days, there’s brining, hanging, rubbing and smoking, often with 24 hours or more between each of these steps, so as you can imagine we cherish every morsel of our house pastrami. The lean end is best served in sandwiches, the more juicy, fatty bit goes on our pastrami tasting board and spicy end pieces are reserved for our pastrami schticks (pea & pastrami croquettes). Another great use I’ve found for any trimmed pieces is this wicked brunch salad. You can substitute corned beef or shaved store-bought pastrami. As asparagus is well in season now it’s cheaper than ever. Sweet asparagus loves being matched with big bold flavours like the smoke of true pastrami.
|800 g||Asparagus, woody ends trimmed|
|125 g||Pastrami, or corned beef|
|120 g||Quinoa, cooked, or use wild rice or similar|
|1 handful||Fresh mint|
|1 handful||Fresh parsley|
|1 handful||Baby spinach|
|1 serving||Dressing, see recipe below|
|1 serving||Croutons, see recipe below|
|1 serving||Smoked paprika, to serve|
- Season the asparagus well with flaky sea salt and black pepper and cook in a hot grill pan or on the barbecue for 2-3 minutes on both sides until brown and tender.
- Shred the pastrami or corned beef into a large bowl. Add the mint, parsley, quinoa and washed baby spinach. Toss well with some of the simple dressing and more flaky sea salt and black pepper. Add the asparagus and croutons and lightly fold.
- Poach the eggs, leaving the yolks runny.
- Using tongs arrange on 4 plates, top with a poached egg and a dusting of smoked paprika.
- Dice bread into 1cm cubes. Toss with the smoked paprika and vegetable oil and season well with flaky sea salt and black pepper.
- Roast on a baking tray at 180C until golden brown. Allow to cool.
- Add all ingredients to a clean jam jar.
- Firmly close lid and shake until combined. Can be stored for 3-4 days.