Capsicum and feta terrine with kalamata olives

Serve this tasty vegetarian terrine as a starter at your Greek inspired feast.

Recipe «Capsicum and feta terrine with kalamata olives» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 8 red capsicum, 750g Greek feta, 100ml thick Greek yoghurt, 2 garlic cloves, 1/3 cup olive oil, plus extra to drizzle , 1/3 cup pitted kalamata olives, finely chopped, 2 vine-ripened tomatoes, seeds removed, finely chopped, 1/4 cup finely shredded mint leaves .

Ingredients:

• 8 red capsicum 
• 750g Greek feta 
• 100ml thick Greek yoghurt 
• 2 garlic cloves 
• 1/3 cup olive oil, plus extra to drizzle 
• 1/3 cup pitted kalamata olives, finely chopped 
• 2 vine-ripened tomatoes, seeds removed, finely chopped 
• 1/4 cup finely shredded mint leaves 

Instructions

1. 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.
2. 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.
3. 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.
4. For salsa, combine olives, tomatoes, mint and remaining oil. Season to taste.
5. When ready to serve, turn out terrine onto a board, discard plastic, and cut into slices 2-3cm thick.
6. Serve drizzled with olive salsa and a little extra oil.