Layers of flavour gluten-free terrine

Layers of flavour gluten-free terrine

A treat for the eyes and the tastebuds that anyone can feel free to enjoy.

By , 01 June 2016

(1 vote)

Layers of flavour gluten-free terrine
  • 35 Mins

  • Serves: 6

  • Price: £1.29 per serving

Nutritional Info
Each 288g serving contains
  • Energy

    1038KJ

    248KCAL

    12%
  • Fat

    18.4g

    med

    26%
  • Saturates

    3.5g

    low

    18%
  • Sugars

    12.4g

    low

    14%
  • Salt

    1.73g

    med

    29%
of your reference intake.
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
  • 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.

  • In a processor, blitz the garlic, Parmesan, basil and remaining oil into a smooth pesto.

  • 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.

  • Cover with clingfilm, then lay the foil-wrapped card on top, weighed down with 2 heavy cans. Chill for at least 6 hours.

  • Turn out and unwrap the terrine. Discard any liquid. Serve in slices with the salad leaves and cranberries.