Jersey Royals, asparagus, pesto and goat's cheese salad with poached egg

Jersey Royals, asparagus, pesto and goat's cheese salad with poached egg
Made with lots of local produce, this delicious warm salad is tossed with homemade pesto.
Serves 4  / 
Prep -  / 
Cook -


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


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 (, as featured in the Jersey Evening Post, Celebrate Local feature, 27 May 2023.