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

Ingredients

Fruit & Vegetables

  • 3 cucumbers, ends sliced off then finely sliced lengthwise on a mandolin
  • 300g of cherry tomatoes
  • 2 garlic cloves
  • 1 garlic clove
  • 1/2 small shallot, roughly chopped
  • 3 garlic cloves

Beverages

  • 250ml of water

Oils & Vinegars

  • 250ml of rice wine vinegar
  • 50ml of white wine vinegar
  • 1 tbsp of balsamic vinegar
  • 200ml of extra virgin olive oil, plus extra as needed
  • 200ml of olive oil
  • 1 tbsp of red wine vinegar

Store Cupboard

  • 2 tbsp of cane sugar
  • 1 pinch of salt
  • salt, to taste
  • 1 tbsp of capers

Salad & Fresh Herbs

  • 1 handful of fresh thyme
  • 1 bunch of fresh basil, leaves picked
  • 1 handful of dill

Cheese

  • 300g of goat's cheese, diced
  • 70g of cream cheese

  • zest of 1 lemon
  • 1 handful of broccoli sprouts

Spices & Dried Herbs

  • 1 pinch of poppy seeds
X