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Blanch the asparagus and/or green beans in boiling water until tender, drain and plunge into ice cold water and serve on a platter.
Toast Almonds until golden in a pan
Crumble over the 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.
Blanch the asparagus and/or green beans in boiling water until tender, drain and plunge into ice cold water and serve on a platter.
Toast Almonds until golden in a pan
Crumble over the 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.
15 minutes
Serves 18-22 scones
