TRULY TERRIFIC TERRINE
Serves 6-8
Serves 6-8
ROASTED VEGETABLE AND COUS COUS TERRINE
Ingredients
- 2 x 100g sachets Ainsley Harriott Tomato Tango Cous Cous
- 2 tbsp readymade pesto (good quality)
- 250g (9oz) roasted red peppers, drained (preserved in
oil from a jar) - 275g (10oz) Mozzarella cheese, thinly sliced into rounds
- 200g (7oz) roasted aubergine slices, drained (preserved in
oil from a jar) - 200g (7oz) artichoke hearts, drained (preserved in oil from a jar)
- Dressed green salad, to serve
Method
Preheat the oven to 180°C/350°F/Gas Mark 5. Prepare the Ainsley Harriott Tomato Tango Cous Cous according to the instructions on the carton. Stir the pesto into the cous cous and allow to
cool a little.
cool a little.
Arrange half the roasted red peppers in the bottom of a non-stick 900g (2lb) loaf tin. Cover with the Mozzarella cheese and then spoon over half the cooled Cous Cous on top. Cover with a layer of the aubergines, then slice up the artichoke hearts and scatter in an even layer on top. Spoon over the rest of the Cous Cous and then finish with the remaining roasted red peppers and press
down well.
down well.
Place the terrine on a baking sheet in the oven for 20-25 minutes until heated through, then remove from the oven and leave to rest for 5 minutes before turning out on to a platter.
TO SERVE: Cut into slices and serve on plates with some salad, rocket or watercress is nice.
OTHER IDEAS: This terrine is full of clean, refreshing flavours and is easy to prepare because it takes advantage of all of the wonderful antipasti now available. It's also a great way to entertain for vegetarians, especially around the Christmas period.
