Roast vegetable terrine

Babiche Martens

Ingredients

6	Pepper, 2 red, 2 green, 2 yellow (Main)
2	Aubergines, sliced lenghtways (Main)
2	Courgettes, sliced lengthways
1	Fennel bulb, sliced thinly
¼ cup	Olive oil
150 g	Spinach, wilted
20	Basil leaves (Main)

Mousse

1 Tbsp	Olive oil
2 cloves	Garlic
1	Onion
1	Red pepper, diced
10	Basil leaves, diced (Main)
150 ml	Wine
150 ml	Water, plus extra
2 Tbsp	Tomato paste
2 tsp	Gelatine

Sauce

½ cup	Cream (Main)
½ cup	Mayonnaise, good quality (Main)
15	Basil, sliced
1	Lemon, juice

Directions

1. Preheat barbecue to a medium heat. Place peppers on the grill for 5-8 minutes, turning occasionally, until skin begins to blister and blacken. Remove and place in a plastic bag to cool. Once cooled, remove skin and seeds and cut in quarters.
2. Rub aubergine, courgettes and fennel with olive oil and place on barbecue for 3-4 minutes each side until cooked through.
3. In a pot start the mousse. Heat oil and fry onion, garlic and red pepper until softened. Add wine, water, basil and tomato paste and simmer for 5 minutes.
4. Sprinkle gelatin over the cup of extra water, leave for a few minutes and then add to wine mixture. Stir until well combined. Pour mixture through a sieve and allow to cool.
5. Line a loaf tin with cling film, leaving enough overhang to wrap over the top. Cover cling film with wilted spinach, reserving some for the top. Place a tablespoon of mousse in the bottom, now layer your vegetables and the basil leaves; as you go between each layer spoon over some mousse. Build until all the vegetables are used, finishing with a layer of spinach. Refrigerate overnight.
6. When ready to serve, turn terrine on to a board, remove cling film and slice.
7. Serve with the sauce and a green salad.