Ingredients (serves 6)

400g soft goats cheese

75g flour, seasoned

2 beaten eggs

200g flaked almonds

oil to deep fry

Salt & pepper

250g fresh beetroot

75ml oil

tbsp balsamic vinegar


200g basil

75g smoked almonds

1 clove garlic

100g parmesan

100ml olive oil

A little watercress to sit the cheese on


1. Divide the cheese into 6 and roll into balls. Roll in flour, egg and then in the almonds (doesn’t matter if the almonds break a bit)

2. Chill in fridge for min 1 hour

3. Deep fry at 150c for about 4 – 6 minutes

4. Beetroot – cut into cubes, season well, toss in oil and roast at 200C for about 20 minutes until soft. As soon as they come out of the oven, toss in the vinegar

5. For the dressing, simply blend all of it together in a processor

6. Serve a few cubes of beets around the cheese and spoon on some dressing