Rainbow Vegetable Terrine
Serves 10
Calories: 200 kcal/serving
A stunning make-ahead vegetarian terrine that can be served as a starter or as part of a spread. Use pre-cooked peppers and beetroot to save time. Keeps in the fridge for 3-4 days.
Ingredients
2 red and 2 yellow peppers (or 450g jar flame-roasted peppers)200g feta cheese
300g full fat soft cheese
3 tbsp greek yogurt
3 tbsp olive oil
zest of 1 lemon, juice of ½
3 tbsp chopped dill
2 tbsp chopped parsley
3 tbsp miniature capers, rinsed
250g natural cooked beetroot
Method
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If using fresh peppers, preheat the oven to 180°C. Place the whole peppers directly on the oven shelf (with a tray below to catch any juices). Roast for 25-30 minutes until starting to blacken and blister. Transfer to a bowl, cover with a plate and leave to cool.
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Crumble the feta into a food processor and add the soft cheese, yogurt, olive oil, lemon zest and juice. Blitz until very smooth, with a thick, whipped consistency. Season with a few grindings of black pepper and a pinch of salt (don’t add too much salt, due to the feta). Set aside.
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Peel the skins from the roast peppers, discard the seeds and tear each one into about 4 pieces. Pat dry on kitchen paper. Combine the herbs and capers in a small bowl. Drain the beetroot, slice thinly and lay out on a double thickness of kitchen paper to soak up excess liquid.
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Line a 900g loaf tin (9x20cm base) with baking paper or clingfilm. Lay one colour of peppers (whichever you want to be your top layer) in the base of the tin, making an overlapping patchwork. Next, smooth in a third of the whipped feta. Repeat with the rest of the peppers and another layer of whipped feta. Scatter the herb and caper mixture on thickly then add the rest of the feta mixture. Finally, cover with the beetroot.
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Cover the terrine, place another loaf tin on top and add a couple of tins from the cupboard as weights. Chill overnight to set.
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When nearly ready to serve, pop the terrine in the freezer for about 30 minutes so that it is extra chilled and firm for slicing. Turn out onto a serving plate or board and remove the lining. Slice using a serrated knife.