Name: Warm Market Salad
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: South African
Ingredients: 140g asparagus, thoroughly rinsed and woody ends trimmed; 2 tbsp olive oil; 1 tsp clove garlic crushed; Salt and freshly ground black pepper; 2 courgettes, thinly sliced lengthways into ribbons using a vegetable peeler; 140g mange tout; 100g salami or chorizo, sliced; 4 individual goat's cheese rounds; For the dressing; 8 tsp balsamic vinegar; 2 tbsp olive oil; 1 tsp whole grain mustard; Drizzle of honey, for taste; For the poached egg; 4 fresh eggs; 1 tbsp white wine vinegar

For the roasted veggies, preheat the oven to 180°C and place the asparagus and garlic in a roasting pan.

Drizzle with oil and season.

Roast for 4 minutes, add the mange tout and roast for 2 more minutes. Set aside.

Heat a griddle pan until hot.

Brush the courgette slices with olive oil and griddle for 1-2 minutes on each side until charred.

Arrange the vegetables on a serving platter together with the salami and goats’ cheese.

To make the dressing, put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.

To poach the eggs, fill a sauté pan 3/4 full with water and bring to the boil. Add the vinegar; lower the heat and simmer gently with only a few bubbles.

Crack the eggs one at a time into a measuring cup, gently drop it into the simmering water and cook for 3-4 minutes until the egg white sets but the yolk is still runny.

Remove with a slotted spoon and pat with kitchen roll to lose any excess water. Place on top of the salad. Drizzle with the dressing and serve immediately.