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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.