From BBC Food<\/p>\n
<\/p>\n
Watercress comes into season in April, when its peppery flavour will work in contrast to the rich goats\u2019 cheese.<\/p>\n
<\/p>\n
![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/almondrolledgoatsche_86765_16x9.jpg\")
<\/h4>\n250g\/10\u00bdoz fresh beetroot
\nsalt and freshly ground black pepper
\n75ml\/3fl oz olive oil
\n1 tbsp balsamic vinegar<\/p>\n
<\/p>\n
vegetable oil, for deep frying
\n200g\/7oz soft goats’ cheese
\n75g\/3oz plain flour
\n200g\/7oz flaked almonds<\/p>\n
<\/p>\n
200g\/7oz fresh basil leaves
\n75g\/3oz smoked almonds
\n1 garlic clove
\n100g\/3\u00bdoz parmesan cheese
\n100ml\/3\u00bdfl oz olive oil
\nsmall handful watercress, to serve<\/p>\n
<\/p>\n
Preheat the oven to 200C\/400F\/Gas 6.<\/p>\n
For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.<\/p>\n
Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.<\/p>\n
Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.<\/p>\n
For the goats’ cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)<\/p>\n
Cut the goats’ cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.<\/p>\n
Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don’t worry if the almond flakes break up a bit) .<\/p>\n
Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds – one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.<\/p>\n
For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.<\/p>\n
To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats’ cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.<\/p>\n
<\/p>\n
By Simon Rimmer
\nFrom Something for the Weekend<\/p>\n
<\/p>\n
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