PARTY on a PLATE
The TERRINE
ROASTED CAPSICUM & FETA TERRINE
PREP + COOK TIME 45 mins + chilling SERVES 6 (makes 2)
• 3 red capsicums
• 1½ cups ricotta, coarsely chopped
• 250g firm goat’s feta, coarsely chopped
• ¼ cup finely chopped chives, plus extra, to serve
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
SPINACH & WALNUT PESTO
• ¼ cup finely grated parmesan
• 100g baby spinach leaves
• ¼ cup roasted walnuts
• 1 clove garlic, quartered
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon water
1 Preheat oven to 230°C. Grease two ¾-cup petite loaf pans. Line base and two long sides of both pans with baking paper, extending 5cm over sides.
Halve capsicums; discard seeds and membranes. Place on oven tray; roast, skin-side up, for about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes then peel away skin. Cut capsicum into strips; line bases and two long sides of pans with capsicum
