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Tangy rainbow vegetable terrine recipe image

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Ingredients

For the spinach layer

500 g g spinach spinach
250 g g ricotta ricotta
2 eggs egg
1 lemons lemon
(juice only)
100 g g feta feta

For the nut roast layer

1 onions onion
(finely chopped)
2 garlic garlic
(crushed)
50 g g pistachio pistachio
(roughly chopped)
4 carrots carrot
(medium, peeled and grated)
1 packs pack parsley parsley
(roughly chopped)
100 g g breadcrumbs breadcrumbs
1 lemons lemon
(zest only)
3 eggs egg
(beaten)
rapeseed oil rapeseed oil
(for frying)

For the beetroot layer

100 g g feta feta
500 g g beetroot beetroot
(cooked and sliced)

To serve

0.5 packs pack parsley parsley
(roughly chopped)

Tangy rainbow vegetable terrine

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60 min
(50)

Method

Step up your meat-free centrepiece with this vibrant vegetable terrine. It tastes great cold too, so try doubling up the recipe to make a second terrine to serve cold as part of the Boxing Day buffet table.

  1. Begin by making the spinach layer. Place a large lidded saucepan over a medium heat and add the spinach with a splash of water. Wilt in the heat (you may need to do this in batches) and leave to cool in a bowl.
  2. For the nut layer, fry the onion in a splash of oil for 5 minutes before adding the garlic and pistachios. Fry for a further 3 minutes, then tip into a large bowl and add the remaining ingredients, including lemon for zing. Mix well and season generously with salt and pepper.
  3. Preheat the oven to 200ºC/180ºCfan/gas mark 6. Spoon the nut mix into a 2l loaf tin, pressing the mixture down firmly until level in the tin. Add the beetroot layer to give colour, first crumbling the feta evenly for a lovely tang over the nut layer then pressing down 2 layers of beetroot slices across the top.
  4. Squeeze out as much liquid as possible from the wilted spinach, then transfer to a clean bowl and mix through the ricotta for creaminess, eggs, lemon and feta. Season well and spread the spinach mix across the beetroot layer, again pushing down as much as possible to fit it all in. Cover loosely with greaseproof paper and roast for 30 minutes.
  5. Once cooked, leave the terrine to cool in the tin for 20 minutes, then turn out onto a plate (if it sticks, run a knife around the edge of the tin). Garnish with freshly chopped parsley and serve warm with roasted root vegetables steamed greens.