Believe it or not, this recipe for a watercress and goat's cheese IS from the Guardian, but it IS NOT by Ottolenghi. It is by Angela Harnett, patron chef at the Murano restaurant in London. It is very easy to make and goes well with a fresh, green salad. My word of advice is to eat it when it's cooled down substantially. The flavour of the watercress is quite subtle, and is drowned out when eaten hot. To an extent the same thing goes for the goat's cheese. In fact, I think I enjoyed eating this as a leftover most the next day, which makes me think that this would actually be a great thing to take for a picnic. Something to bear in mind for the fast approaching summer.
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