ingredients 

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Killeens cheese wedge roughly cut 

4 slices parma ham 

mixed market leaves 

5 asparagus sliced in half 

6 cherry tomatoes sliced in half

rapeseed oil to drizzle

 

method 

 

scatter a couple of handfuls of market leaves on a platter. put a frying pan on a med-high heat. drizzle rapeseed oil on pan and place asparagus for 4 minutes. season asparagus with pepper & chopped parsley (don't season with salt) lay parma ham on a baking tray & put under a grill on high heat. keep a watchful eye it will crisp up quick once crisp take out tear & scatter around salad. scatter cheese, tomatoes, asparagus & drizzle rapeseed over. 

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