Almond-rolled goats' cheese

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   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.

3. 3

   Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.

4. 4

   Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.

5. 5

   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.)

6. 6

   Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.

7. 7

   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) .

8. 8

   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.

9. 9

   For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.

10. 10

    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.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.