
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