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.

Ingredients

800 g	Asparagus, woody ends trimmed (Main)
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
4	Eggs, poached
1 serving	Dressing, see recipe below
1 serving	Croutons, see recipe below
1 serving	Smoked paprika, to serve

Croutons

3 slices	Rye bread, or white bread, stale
¼ tsp	Smoked paprika
1 Tbsp	Vegetable oil

Simple dressing

1 tsp	Wholegrain mustard
1 tsp	Dijon mustard
6 Tbsp	Grapeseed oil, or soybean oil
1	Lemon, freshly juiced
2 tsp	Sugar
2 tsp	White wine vinegar

Directions

1. 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.
2. 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.
3. Poach the eggs, leaving the yolks runny.
4. Using tongs arrange on 4 plates, top with a poached egg and a dusting of smoked paprika.

Croutons

1. Dice bread into 1cm cubes. Toss with the smoked paprika and vegetable oil and season well with flaky sea salt and black pepper.
2. Roast on a baking tray at 180C until golden brown. Allow to cool.

Simple dressing

1. Add all ingredients to a clean jam jar.
2. Firmly close lid and shake until combined. Can be stored for 3-4 days.