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Capsicum and feta terrine with kalamata olives

Name: Capsicum and feta terrine with kalamata olives
Prep time: 300 min
Cook time: 5 min
Total time: 305 min
Yield: 8
Ingredients: 8 red capsicum; 750g Greek feta; 100ml thick Greek yoghurt; 2 garlic cloves; 1/3 cup (80ml) 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

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Capsicum and feta terrine with kalamata olives

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

8 red capsicum
750g Greek feta
100ml thick Greek yoghurt
2 garlic cloves
1/3 cup (80ml) 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

Method

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.