with a Mint and Cucumber Dressing

Ingredients:

2 egg whites

Goats Cheese 100g

Hazelnuts 100g

3 tablespoonsfuls of chilli flakes

2 tablespoonsfuls of  peppercorns

1 tablespoonful of chopped corriander

1 tablespoonful of lime zests

4 springs of fresh mint leaves

1/4 of cucumber deseeded

1/2 pint of natural yoghurt

Watercress Salad to serve on

Method:

1. Place 2 egg whites onto tray and roll the goats cheese until covered

2. Place chilli, hazelnuts, peppercorns, lime zests onto another clean tray

3. Then roll goats cheese in the mixture

4. Cut slices of 3cm thick for a portion then place into oven at 160 degrees (depending on oven)

5. Chop mint and cucumber, add it to the yoghurt and set aside

6. Once goats cheese is ready to serve arrange on plate with watercress and a drizzel of the yoghurt dressing

This recipe will be demonstrated at the Dalriada Festival 2011 on our Signature Dish Kitchen in the Fine Food Marquee by Teri Kerr from Barnabys Restaurant