Pepper and mozzarella terrine

Valentina Harris combines roast peppers, leeks, green beans and mozzarella to create a colourful vegetable terrine
By Valentina Harris
Pepper and mozzarella terrine
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 leeks
  • 2 red peppers
  • 2 yellow peppers
  • 300 g green beans, opped and tailed
  • freshly ground salt and black pepper
  • 4 tbsp extra virgin olive oil
  • 5 eggs
  • 2 tbsp finely grated parmesan
  • 400 g buffalo mozzarella, cubed


1. Remove the hard green ends from the leeks and trim off the roots. Cut the leeks in half lengthways. Meanwhile, bring a saucepan of water to the boil and fill a bowl with cold water.

2. Strip off the larger, wider leaves and blanch them for 1 minute in the boiling salted water, then drop them into a bowl of cold water.

3. Thinly slice the rest of the leeks and set aside.

4. Roast the peppers in an oven (preheated to 190°C/gas 5), on the barbecue or under the grill until blackened all over, then cool and peel, removing all seeds and membranes. Cut the peppers into neat strips.

5. Cook the green beans in a pan of boiling, salted water for about 8 minutes, then drain and refresh in cold water.

6. Heat the olive oil in a frying pan, add in the raw sliced leeks and the green beans. Sauté gently for about 5 minutes.

7. Preheat the oven to 180°C/gas 4.

8. Beat the eggs in a bowl and season with sea salt and freshly ground pepper. Mix in the grated Parmesan cheese.

9. Line a 500g loaf tin with kitchen foil, then line it with the blanched leek leaves, allowing them to flop generously over the sides.

10. Arrange a layer of roasted pepper strips on the bottom of the terrine, spoon over some of the beaten egg mixture and some mozzarella cubes, then top with a layer of the fried leek and green bean and top with another layer of beaten egg and mozzarella.

11. Repeat the layering process until all the ingredients have been used up and the loaf tin is full.

12. Fold the leek leaves back over the top of the vegetable mixture and press down gently.

13. Cover loosely with foil, and then bake in the preheated oven for 20 minutes.

14. After 20 minutes, uncover and then continue cooking for a further 15 minutes.

15. Cool for at least 20 minutes before slicing. Delicious served at room temperature.

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