QUINOA AND LENTIL TERRINE WITH FETA CHEESE AND PESTO
Author: Lindsey Dickson
Serves: 6
- ½ cup uncooked quinoa (then cooked in the usual way with a little stock)
- 1 cup uncooked red lentils (then cooked in the usual way)
- 1 Aubergine
- 2 Courgettes
- 2 Tablespoons Green Pesto
- 100g Feta Cheese
- Olive Oil
- Sea Salt and Black Pepper
- Preheat the oven to 190c (375f)
- Lightly oil the terrine dish.
- Strain the lentils in a sieve and push out as much water as you can.
- Mix with the cooked quinoa and season liberally with sea salt and black pepper.
- Thinly slice the courgettes lengthways.
- Slice the aubergine into rounds about 1cm thick.
- Put about 2 Tbs of oil into a large food bag, add the vegetables and shake gently to coat.
- Grill the vegetables under a hot grill for 3-4 minutes on each side.
- Arrange slices of aubergine neatly on the bottom of the dish (I used 4).
- Cover with half of the quinoa mixture.
- Lay the courgettes lengthways on top.
- Distribute the pesto and crumbled feta cheese on top on the courgettes.
- Cover with the remaining quinoa and lentil mixture and press down.
- Lay the remaining aubergines on top.
- Drizzle with a little olive oil.
- Place in the hot oven and cook for 25 minutes.
- Leave to cool for about an hour. Mine was just warm when I turned it out.
- Run a pallet knife around the edge and turn out onto a serving plate.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/03/11/quinoa-and-lentil-terrine-with-feta-cheese-and-pesto/
3.2.2929