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Chargrilled asparagus & fennel salad
- 2 bunches asparagus , trimmed
- 3 small heads fennel , trimmed and thinly sliced through the root
- olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 12 quail's eggs , soft boiled, peeled and halved
- 100g marcona or regular almonds , roughly chopped
- 2 handfuls wild rocket
- 8 caper berries
- 8 slices Parma ham or Serrano ham (optional)
- a handful flat-leaf parsley , chopped
- 1 ciabatta , sliced and toasted, to serve
Directions:View on BBC Good Food
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