Terrine Verte

Preparation info
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
The New Vegetarian

By Colin Spencer

Published 1986

  • About

An attractively-striped and well-flavoured dish which needs a mild and creamy sauce to accompany it. Try any of those, and serve with a crisp salad.

Ingredients

  • 675 g/ lb spinach leaves, washed and drained
  • 25 g/1

Method

Cook the spinach leaves in the butter over a low heat until soft. Chop coarsely and leave to cool. Cut out small ‘U’-shaped channels along the length of the courgette/zucchini. Boil it for 3-4 minutes in a little salted water. Drain and cool. Slice into 5-mm/¼