Ingredients
| 6 | Pepper, 2 red, 2 green, 2 yellow (Main) |
| 2 | Aubergines, sliced lenghtways (Main) |
| 2 | Courgettes, sliced lengthways |
| 1 | Fennel bulb, sliced thinly |
| ¼ cup | Olive oil |
| 150 g | Spinach, wilted |
| 20 | Basil leaves (Main) |
Mousse
| 1 Tbsp | Olive oil |
| 2 cloves | Garlic |
| 1 | Onion |
| 1 | Red pepper, diced |
| 10 | Basil leaves, diced (Main) |
| 150 ml | Wine |
| 150 ml | Water, plus extra |
| 2 Tbsp | Tomato paste |
| 2 tsp | Gelatine |
Sauce
| ½ cup | Cream (Main) |
| ½ cup | Mayonnaise, good quality (Main) |
| 15 | Basil, sliced |
| 1 | Lemon, juice |
Directions
- 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.
- Rub aubergine, courgettes and fennel with olive oil and place on barbecue for 3-4 minutes each side until cooked through.
- 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.
- 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.
- 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.
- When ready to serve, turn terrine on to a board, remove cling film and slice.
- Serve with the sauce and a green salad.