Roast vegetable terrine. Photo / Babiche Martens

Serves 8

• 2 red, 2 green, 2 yellow peppers
• 2 aubergine, sliced lengthways
• 2 courgettes, sliced lengthways
• 1 fennel bulb, sliced thinly
• ¼ cup olive oil
• 150g spinach, wilted
• 20 basil leaves

Mousse
• 1 Tbs olive oil
• 1 onion
• 2 cloves garlic
• 1 red pepper, diced
• 10 basil leaves
• 150ml wine
• 150ml water, plus extra
• 2Tbs tomato paste
• 2 tsp gelatine

Sauce
• Mix together ½ cup good quality mayonnaise, ½ cup cream, 15 basil leaves, sliced, juice of 1 lemon

1. Preheat barbecue to a medium heat. Place peppers on the grill for 5-8 minutes, turning occasionally, until skin begins to blister and blacken. Remove and place in a plastic bag to cool. Once cooled, remove skin and seeds and cut in quarters.

2. Rub aubergine, courgettes and fennel with olive oil and place on barbecue for 3-4 minutes each side until cooked through.

3. In a pot start the mousse, heat oil and fry onion, garlic and red pepper until softened. Add wine, water basil and tomato paste and simmer for 5 minutes.

4. Sprinkle gelatin over the cup of extra water, leave for a few minutes and then add to wine mixture. Stir until well combined. Pour mixture through a sieve, and allow to cool.

5. Line a loaf tin with cling film, leaving enough overhang to wrap over the top. Cover cling film with wilted spinach, reserving some for the top. Place a tablespoon of mousse in the bottom, now layer your vegetables and the basil leaves; as you go between each layer spoon over some mousse. Build until all the vegetables are used finishing with a layer of spinach. Refrigerate overnight.

6. When ready to serve turn terrine on to a board, remove cling film and slice.

Serve with the sauce and a green salad.

- VIVA

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