|500 g||goat cheese|
|60 ml||vegetable stock|
|1||yellow bell pepper|
|1||red bell pepper|
|1 tbsp||olive oil|
|½ tsp||cayenne pepper|
|watercress to garnish|
|pesto to serve|
Finely chop garlic. Finely dice shallots, spring onions, zucchini, and peppers.
Add the garlic, shallots, and chopped vegetables to a large frying pan and sauté with some olive oil. Season with cayenne pepper, salt, and pepper and leave to cool.
Warm goat cheese in a saucepan so that it reaches a spreadable consistency.
Stir the agar-agar into cold vegetable stock and then bring to a boil. Combine with warm goat cheese and mix together.
Line the terrine form with plastic wrap. This works best when the form is filled with a small amount of water, allowing the plastic wrap to lie perfectly inside it. Then pour out the water and pat dry.
Add one third of the goat cheese to the form.
Add a layer of vegetables and press down lightly. Repeat until goat cheese and vegetables have all been used. Cover the terrine and chill for at least 2 hrs. Cut into slices and serve with watercress and pesto.