Pickled Cucumber and Goat’s Cheese Sandwich

Okay, so I took some creative liberty when it came to plating this ‘sandwich’ because I wanted to show off the tasty fillings and had a spare wedge of focaccia to use up. But trust me, it makes an amazing sandwich too. A quick pickled cucumber paired with a fresh goat’s cheese (or plantbased version), walnuts, and capered leek seeds, this sandwich couldn’t be easier to throw together.

If you don’t have your own leek capers, substitute them for regular caper berries. If you’re interested in making your own, check out Sam’s recipe here. This simple technique can be applied to all edible seeds from the garden.

The Recipe - Makes 2 - Ready in 5 mins

• 4 chunky slices of bread

• 1 large cucumber

• 200ml cider vinegar

• 130g granulated cane sugar

• 150ml water

• 200g young goat’s cheese (or plantbased cream cheese)

• 50g walnuts, toasted

• 1tbsp leek capers

• A drizzle of extra virgin olive oil / cold pressed rapeseed (canola oil)

Step 1.

Mix together the vinegar, sugar and water and stir until everything is dissolved.

Step 2.

Thinly slice the cucumber to 1mm thick ribbons and place in an airtight container. Cover it with the pickling liquor. Place in the fridge for 30 minutes.

Step 3.

Place a small cast iron pan over a medium heat and toast the walnuts until they’re a little darker and release their aroma. Toss them around every 30 seconds or so to evenly cook them and stop any part from burning.

Cut some thick slices of focaccia and lightly toast them, then spread the soft goat’s cheese (or plantbased cream cheese). Top with the pickled cucumber, walnuts and a drizzle of extra virgin olive oil / cold pressed rapeseed (canola oil). Finally, add the leek capers and enjoy.