Pickled cucumber with whipped goat's cheese, confit tomatoes and basil

Name: Pickled cucumber with whipped goat's cheese, confit tomatoes and basil
Total time: 1 h 30 min
Ingredients: 3 cucumbers, ends sliced off then finely sliced lengthwise on a mandolin; 250ml of water; 250ml of rice wine vinegar; 50ml of white wine vinegar; 2 tbsp of cane sugar; 1 pinch of salt; 300g of cherry tomatoes; 2 garlic cloves; 1 handful of fresh thyme; 1 tbsp of balsamic vinegar; 200ml of extra virgin olive oil, plus extra as needed; 200ml of olive oil; 1 bunch of fresh basil, leaves picked; 1 garlic clove; 1/2 small shallot, roughly chopped; 1 tbsp of red wine vinegar; salt, to taste; 300g of goat's cheese, diced; 70g of cream cheese; 3 garlic cloves; zest of 1 lemon; 1 handful of broccoli sprouts; 1 tbsp of capers; 1 handful of dill; 1 pinch of poppy seeds

by GBC Kitchen

Item 1 of 1

Main
easy
4
1 hour 30 minutes plus 3–4 hours for pickling

★ ★ ★ ★ ★

5.00

This light, summery spread is perfect for a leisurely weekend lunch where you want something rich but full of veg. This recipe makes more basil vinaigrette than you'll need for four people, but it will keep well in the fridge for a few days.

First published in 2024

discover more:

Ingredients

Metric

Imperial

Pickled cucumber ribbons

3 cucumbers, ends sliced off then finely sliced lengthwise on a mandolin
250ml of water
250ml of rice wine vinegar
50ml of white wine vinegar
2 tbsp of cane sugar
1 pinch of salt

Confit tomatoes

300g of cherry tomatoes
2 garlic cloves
1 handful of fresh thyme
1 tbsp of balsamic vinegar
200ml of extra virgin olive oil, plus extra as needed

Basil vinaigrette

200ml of olive oil
1 bunch of fresh basil, leaves picked
1 garlic clove
1/2 small shallot, roughly chopped
1 tbsp of red wine vinegar
salt, to taste

Whipped goat's cheese

300g of goat's cheese, diced
70g of cream cheese
3 garlic cloves
zest of 1 lemon

Garnish

1 handful of broccoli sprouts
1 tbsp of capers
1 handful of dill
1 pinch of poppy seeds

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

Begin by preheating the oven to 130°C

Next, prepare the pickled cucumber. Combine all of the ingredients except for the cucumber ribbons in a bowl and whisk well until the sugar is dissolved. Pour the pickling liquor over the cucumber ribbons and set aside to pickle for 4–6 hours

3 cucumbers, ends sliced off then finely sliced lengthwise on a mandolin
250ml of water
250ml of rice wine vinegar
50ml of white wine vinegar
2 tbsp of cane sugar
1 pinch of salt

For the confit tomatoes, add the tomatoes into a deep baking dish along with the garlic, thyme and balsamic vinegar

300g of cherry tomatoes
2 garlic cloves
1 handful of fresh thyme
1 tbsp of balsamic vinegar

Top with the olive oil, making sure they are almost fully submerged then roast for 1 hour, turning every now and then

200ml of extra virgin olive oil, plus extra as needed

Next make the basil vinaigrette. Combine all the ingredients in a high-powered blender and blitz for around 1 minute until smooth

200ml of olive oil
1 bunch of fresh basil, leaves picked
1 garlic clove
1/2 small shallot, roughly chopped
1 tbsp of red wine vinegar

Taste and season with salt as needed, then set aside until ready to plate

salt, to taste

To make the whipped goat’s cheese, add the diced cheese to a food processor along with the cream cheese, garlic and lemon zest

300g of goat's cheese, diced
70g of cream cheese
3 garlic cloves
zest of 1 lemon

Whip for a couple of minutes until smooth, then season with salt

To serve, spread the whipped goat’s cheese over a plate, then top with the pickled cucumber ribbons, confit tomatoes, broccoli sprouts, capers, dill and poppy seeds

1 handful of broccoli sprouts
1 tbsp of capers
1 handful of dill
1 pinch of poppy seeds

Drizzle over the basil vinaigrette and serve

First published in 2024

DISCOVER MORE:

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod