Page 28 - Fresh Magazine

meat-free Monday

Rainbow
vegetable terrine
SERVES 4

BUSY PREPPER’S TIP
2 courgettes, cut into matchsticks
1 aubergine, cut into matchsticks This rainbow-coloured take on the
7 tablespoons oil traditional French terrine sits in the fridge
2 teaspoons sea salt overnight and is served cold. It’s ideal for
500g sweet potatoes using up whatever veg you have left in the
2 carrots fridge to make a dinner for the next day.
2 red peppers, cut into long strips
200g spinach
2 garlic cloves, thinly sliced
1 x 400g tin of black beans, drained
and rinsed Gluten free
300g pesto of your choice

Preheat the oven to 200°C/gas mark
6. Line a 2lb loaf tin with cling film to
make it easy to take out the terrine
later on.
Put the courgette and aubergine
matchsticks in a large bowl. Add
2 tablespoons of the oil and 1
teaspoon of the salt. Mix to coat all
the veg evenly.
Peel the sweet potatoes and cut in
half lengthwise into 1cm strips. Do
the same with the carrots. Put the
sweet potato and carrot strips in a
separate bowl with 2 tablespoons of
the oil and ½ teaspoon of the salt.
Mix thoroughly, coating the veg
evenly.
Put the pepper strips in another
bowl with 2 tablespoons of the oil
and the remaining ½ teaspoon of
the salt. Mix thoroughly, coating all
the strips evenly.
Put the vegetables on three separate
baking trays. Bake in the oven for 20
minutes, until they smell delicious
and look slightly charred. They
should all be soft and well cooked.
Leave to cool. medium and add the remaining them down with a potato masher, leaves tightly over the bean layer,
tablespoon of oil. Add the garlic and
Meanwhile, bring a medium-sized stir continuously for 1 minute, until a flat spatula or a tin to even them filling in the gaps with the reserved
pot of water to the boil. Add the golden, then add the black beans. out, packing the layers tightly. Add spinach.
spinach and blanch for 1 minute. Cook for a further 2 to 3 minutes, another thin layer of pesto. Wrap the top of the terrine tightly
Drain and rinse under cold water then remove the pan from the heat Now add the squash layer. Continue with the overhanging cling film. Find
to halt the cooking process. Pat the and mash the beans with a potato to press down the terrine after each something heavy, like a couple of
spinach dry with kitchen paper. layer. This is the key to keeping your tins, to put on top of the terrine as a
masher.
Use the spinach leaves to line the As this is a rainbow terrine, start by terrine tight and compact once weight. Put the terrine in the fridge
tin, overlapping them slightly and layering the bottom of the lined sliced. Add a thin layer of pesto. for at least 4 hours. Keep refrigerated
leaving enough hanging over the tin with the red peppers. Now add Repeat with the courgettes and until ready to serve.
sides so that you can fold them back a couple of spoons of pesto on top aubergines, pressing down each To serve, turn the terrine out onto
over the terrine once you’ve finished and spread it over the top of the time and adding another thin layer a board or large plate, using the
layering it. Reserve a few leaves for red pepper layer, like a thin layer of of pesto. cling film to help lift it out of the tin.
later. Remove the cling film, then slice the
butter in a sandwich. Finally, add an even layer of the
Put a small pan on a high heat. Next layer up the carrots, pressing mashed black beans. Press down terrine and serve with a drizzle of
Once it’s hot, reduce the heat to one last time, then fold the spinach pesto on top.
26 | FRESH AUTUMN 2017

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