Broad bean, asparagus and potato salad with duck in parma ham
For the salad
- ½ large potato, peeled, cut into cubes and boiled until tender
- handful broad beans, removed from pods and blanched
- handful asparagus, trimmed and blanched
- salt and freshly ground black pepper
For the dressing
For the duck
For the salad, place the cooked potato, broad beans and asparagus into a bowl and season with salt and freshly ground black pepper.
For the dressing, heat the goats' cheese and cream in a saucepan over a gentle heat until the cheese has melted and the sauce is smooth. Stir in the basil.
For the duck, wrap each duck strip in half a slice of parma ham.
Heat the oil in a frying pan and fry for 6-8 minutes, or until crisp and golden-brown and the duck is cooked through.
To serve, place the salad in the centre of a plate, top with the duck and drizzle over the dressing. Serve warm or cold.