Recipes
Layers of flavour gluten-free terrine
A treat for the eyes and the tastebuds that anyone can feel free to enjoy.
A treat for the eyes and the tastebuds that anyone can feel free to enjoy.
(1 votes)
Cook: 35 Mins
Serves: 6
Price: £1.29 per serving
Nutritional Information
Each 288g serving contains
Energy
1037kj
248kcal
1037kj
248kcal
12%
Fat
18.4g
18.4g
Med
26%
26%
Saturates
3.5g
3.5g
Low
18%
18%
Sugars
12.4g
12.4g
Low
14%
14%
Salt
1.73g
1.73g
Med
29%
29%
of your reference intake.
Typical energy values per 100g:
360kj/86kcal
Typical energy values per 100g:
360kj/86kcal
Ingredients
1 large aubergine, topped, tailed and sliced lengthways
110g pack baby leeks, sliced lengthways and trimmed
2 large courgettes, topped, tailed and sliced lengthways
6 tbsp olive oil
1 clove garlic, crushed
2 tbsp grated Parmesan
20 large basil leaves
720ml jar Melis Roasted Red Peppers, drained and sliced, or oven-roasted red peppers
120g bag mixed salad leaves
3 tbsp dried cranberries
Method
1
Brush the aubergine, leeks and courgettes with 3 tbsp of the oil. Griddle or pan-fry for 2-3 minutes on each side until soft and charred. Set aside.
2
In a processor, blitz the garlic, Parmesan, basil and remaining oil into a smooth pesto.
3
Take a 24cm loaf tin. Cut a piece of card to fit the top, and wrap it in foil. Set aside. Line the tin with clingfilm. Arrange the veg and peppers inside, packed down tightly, with the pesto spread between each layer.
4
Cover with clingfilm, then lay the foil-wrapped card on top, weighed down with 2 heavy cans. Chill for at least 6 hours.
5
Turn out and unwrap the terrine. Discard any liquid. Serve in slices with the salad leaves and cranberries.