Ingredients

Ingredients For the beetroot

• 250g/10½oz fresh beetroot

• salt and freshly ground black pepper

• 75ml/3fl oz olive oil

• 1 tbsp balsamic vinegar

For the goats' cheese

• vegetable oil, for deep frying

• 200g/7oz soft goats' cheese

• 75g/3oz plain flour

• 200g/7oz flaked almonds

For the dressing

• 200g/7oz fresh basil leaves

• 75g/3oz smoked almonds

• 1 garlic clove

• 100g/3½oz parmesan cheese

• 100ml/3½fl oz olive oil

• small handful watercress, to serve

Description

Watercress Comes Into Season In April, When Its Peppery Flavour Will Work In Contrast To The Rich Goats’ Cheese.

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