Serve this tasty vegetarian terrine as a starter at your Greek inspired feast.
- Roast capsicum over a naked flame (gas burner or barbecue), turning, until flesh is blackened. Place in a plastic bag and leave to sweat for 20 minutes. Remove skin, quarter flesh and remove seeds. Lay on paper towel to remove moisture.
- Process feta, yoghurt, garlic and 3 tablespoons (60ml) oil in a food processor until smooth, then season with pepper. Line a triangular or rectangular 1.25-litre terrine with plastic wrap, then line with capsicum, reserving some for top.
- Place mixture in terrine, pressing well. Lay remaining capsicum on top and cover with plastic wrap. Place a baking tray or board on top and weigh down. Chill for at least 4 hours, or overnight.
- For salsa, combine olives, tomatoes, mint and remaining oil. Season to taste.
- When ready to serve, turn out terrine onto a board, discard plastic, and cut into slices 2-3cm thick.
- Serve drizzled with olive salsa and a little extra oil.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set