For the salad: Preheat the oven to 180 degrees C (360 degrees F).
Place the asparagus and garlic in a roasting pan, drizzle with the olive oil and season with salt and pepper. Roast for 4 minutes, add the mangetout, toss together and roast for 2 more minutes. Set aside.
Heat a griddle pan until hot. Brush the courgette slices with olive oil and griddle until charred, 1 to 2 minutes on each side.
Arrange the vegetables on a serving platter together with the salami and goat cheese.
For the dressing: Put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.
For the poached eggs: Fill a saute pan three-quarters 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 into the simmering water and cook until the egg whites are set but the yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon and pat with kitchen roll (paper towels) to lose any excess water.
Place the eggs on top of the salad. Drizzle with the dressing and serve immediately.
Recipe courtesy of Siba Mtongana