This is a beauty of a dish, both in appearance and in taste. As we start to see a little more of the sun, I want less comfort food and more light, fresh tasting salads. I love cucumber, but pickling it takes it to a whole different level. Pair it with goats cheese and some toasted nuts and seeds and you've got yourself a dreamy light lunch. This is perfect as it is, but also delicious with a slice of crusty bread and a cold glass of white wine. Now, where's that sunshine?
Ingredients
1 cucumber, 1/2 deseeded and sliced into thin strips (use a potato peeler or mandolin if you have one) the other half cut into 1cm cubes
60ml White wine vinegar
20g caster sugar
1 tsp sea salt
A handful of pea shoots/watercress leaves
180g firm goats cheese, fridge cold
1/4 tsp lemon zest (optional)
2 tbsp Hazelnuts, lightly crushed
1 tsp Sesame seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tsp Honey
1 tbsp Olive oil
Sea salt and black pepper
Small handful of small mint leaves (the little minion ones at the top of the stalks)
Extra virgin olive oil for drizzling
Optional decoration
A few violas (buy them at your local garden centre or pick them from your garden)
Directions
Preheat the oven to 180 degrees C.
Mix the honey, olive oil, salt and pepper together in a bowl.
Add the nuts and seeds and mix well.
Spread the nut mixture onto a baking tray and place in the oven for 8-10 minutes until just just golden (keep an eye on them).
Remove the nuts and seeds and allow to cool completely.
When cooled, bash the nuts a little.
Place the cucumber ribbons and cubes in a bowl.
Add in the white wine, sugar and salt, mix carefully and allow to pickle for 10 -15 minutes.
Mash the goats cheese and roll into golf ball sized balls.
Roll the balls in the cooled nut and seed mixture (there should be some of the nut and seed mixture left after rolling the goats cheese).
To assemble, roll 4 or 5 pickled cucumber strips into ribbons and arrange onto a serving plate.
Add 2 or 3 of the nut coated goats cheese balls.
Add a few green leaves.
Sprinkle over some of the diced cucumber and a a sprinkle of the roasted nut mixture.
Scatter over a few small mint leaves.
Drizzle over a little extra virgin olive oil.
To make it extra pretty, add a couple of violas (these are edible!).
Serve immediately.
Simply delicious x