Pickled lettuce and cucumber with goat's cheese - Salad

Method

Peel cucumbers and cut in half lengthways. Cut each half lengthways into four. Cut these lengths in turn into 4-5cm pieces. Place cut cucumber in a bowl and sprinkle with a few good pinches of salt. Mix salt through cucumber and set aside for an hour. Drain water off cucumber and rinse quickly in cold water. Pat dry with clean towel or kitchen paper. Squeeze pickled lettuce well, getting rid of the vinegar it is preserved in. Chop roughly and add to cucumber. Add red wine vinegar, olive oil and thyme. Season to taste with salt and pepper. Scatter pickled lettuce and cucumber on plates and top with rounds of goat's cheese. Spoon excess oil and vinegar over cheese.