VEGETARIAN PEPPER TERRINE

3 yellow peppers

3 orange peppers

1 large tub (400g) Feta, drained

and rinsed

¾ cup (180ml) plain yoghurt

2 cloves garlic, peeled and

crushed

¼ cup (60ml) olive or avocado oil

¾ cup (180ml) pitted olives,

chopped

handful Rosa tomatoes,

quartered

small handful oreganum leaves,

chopped

Preheat the oven to 200°C. Line a triangular or rectangular 1.25-litre terrine tin or mould with plastic wrap.

Place the peppers on a baking tray and pierce each one with the tip of a knife. Roast for25 minutes or until the skin is blistered and blackened and the flesh is soft. Place the peppers in a plastic bag until cool.

Peel the skin from the peppers and discard. Open the peppers and remove all the pips and membranes.

Process the Feta, yoghurt, garlic and 2 tbsp (30ml) oil in a food processor until smooth.Season with pepper. Line the sides of the terrine tin with the peppers, reserving some for the top.

Spoon the Feta mixture into theterrine tin, pressing down well. Lay the remaining peppers on top and cover with plastic wrap. Place a baking tray or board on top and weigh down. Chill for 4 hours or overnight.

For the salsa, combine the olives, tomatoes, oreganum and remaining olive oil and season to taste.

When ready to serve, turn the terrine out onto a board, discard the plastic and cut into slices (around 3cm thick). Serve drizzled with olive salsa and a little extra olive oil.

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