Rainbow vegetable and whipped feta terrine
Makes: 10 slices
Prep time: 40 minsTotal time: 
Recipe photographs by Martin Poole
Rainbow vegetable and whipped feta terrine
A stunning make-ahead vegetarian terrine that can be served as a starter or as part of a spread. Use pre-cooked peppers and beetroot to save time
Makes: 10 slices
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
200Kcal
Fat
14gr
Saturates
8gr
Carbs
9gr
Sugars
8gr
Fibre
3gr
Protein
7gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 red and 2 yellow peppers (or 1 x 450g jar flame-roasted peppers, drained)
- 1 x 200g pack vegetarian feta cheese
- 300g full fat soft cheese
- 3 tbsp natural Greek-style yogurt
- 3 tbsp extra-virgin olive oil
- zest of 1 lemon, juice of ½
- 3 tbsp chopped dill, plus extra to garnish
- 2 tbsp chopped parsley
- 3 tbsp miniature capers, plus extra to garnish, rinsed
- 1 x 250g pack natural cooked beetroot
Step by step
Get ahead
The terrine keeps in the fridge for 3-4 days.
- Assemble the terrine fully the day before serving, to give it time to set. If using fresh peppers, preheat the oven to 200°C, fan 180°C, gas 6. Place the whole peppers directly on the oven shelf (with a tray on the shelf below to catch any juices). Roast for 25-30 minutes until starting to blacken and blister. Transfer to a bowl, cover with a plate and leave to cool.
- Crumble the feta into a food processor and add the soft cheese, yogurt, olive oil, lemon zest and juice. Blitz until very smooth, with a thick, whipped consistency. Season with a few grindings of black pepper and a pinch of salt (don’t add too much salt, due to the feta). Set aside.
- Peel the skins from the roast peppers, discard the seeds and tear each one into about 4 pieces. Pat dry on kitchen paper. Combine the herbs and capers in a small bowl. Drain the beetroot, slice thinly and lay out on a double thickness of kitchen paper to soak up excess liquid.
- Line a 900g loaf tin (about 9cm x 20cm base measurements) with baking paper or clingfilm. Lay one colour of peppers (whichever you want to be your top layer when turned out) in the base of the tin, making an overlapping patchwork. Next, smooth in a third of the whipped feta. Repeat with the rest of the peppers and another layer of whipped feta. Scatter the herb and caper mixture on thickly then add the rest of the feta mixture. Finally, cover with the beetroot.
- Cover the terrine, place another loaf tin on top and add a couple of tins from the cupboard as weights. Chill overnight to set.
- When nearly ready to serve, pop the terrine in the freezer for about 30 minutes so that it is extra chilled and firm for slicing. Turn out onto a serving plate or board and remove the lining. Scatter the extra dill and capers along the top of the terrine then slice using a serrated knife.
