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

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

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

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

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

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

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

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 

Drizzle over the basil vinaigrette and serve