Ingredients

For the salad: 1 bunch asparagus, trimmed and cooked 400g freshly cooked Jersey Royals, sliced in half if large 1 bag mixed salad leaves, washed and dried 1 small bunch flat parsley 150g goat’s cheese 4 radishes, washed and finely sliced 4 fresh free-range eggs l25ml white wine vinegar For the pickled red onion: 1 red onion, peeled and finely sliced 2 teaspoons caster sugar 100ml white wine vinegar A pinch of ground coriander Sea salt and fresh ground black pepper For the fresh basil pesto: A handful of fresh basil 200ml good-quality olive oil 50g parmesan, grated 50g pine nuts 1 clove garlic, peeled and chopped Sea salt and freshly ground black pepper;

Method

For the pickled red onion: Heat the vinegar, sugar and coriander in a small saucepan with 100ml of boiled water. Season generously. Place the onion into a clean, sterilised container and pour over the hot pickle mix. Add the lid and allow to cool thoroughly. Chill in the fridge. This can be made a couple of days in advance. For the fresh basil pesto: Place all of the ingredients into a food processor and blitz to a creamy paste. For the salad To assemble the salad, toss the potatoes in two tablespoons of the pesto. Mix in a bowl with the salad leaves, parsley and asparagus. Place into four serving bowls and crumble in goat’s cheese and add radish slices. Bring a medium-sized pan of water to the boil and add white wine vinegar. Reduce heat to a gentle simmer and stir slowly. Crack an egg into the swirling water and poach for four minutes for a soft runny yolk. Carefully remove and drain and repeat. Top salads with poached eggs, Season and serve Recipe by Christian Gott, food blogger (https://anisland.cooking), as featured in the Jersey Evening Post, Celebrate Local feature, 27 May 2023.