Method

• 1.
  Place the goats' cheese, mayonnaise and half the feta in a food processor.
• 2.
  Dissolve gelatine in the hot stock or water, stirring until clear.
• 3.
  Process cheese mixture until smooth, then add the stock mixture. Transfer to a bowl, then crumble in the remaining feta, 80g of the olives and half the chives. Stir to combine, then season with salt and pepper. Fold through the cream.
• 4.
  Lightly grease a 900ml terrine and line with plastic wrap. Pour in the mixture, pressing down well. Cover with any overhanging plastic wrap and refrigerate overnight.
• 5.
  When ready to serve, place remaining olives and chives and the tomatoes in a bowl. Pour in olive oil and lemon juice and season.
• 6.
  Slice terrine and serve with a little salsa and some rocket leaves, if desired.