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.