Roasted Beetroot & Horseradish Relish Terrine

• 75g   Radnor Preserves Roasted Beetroot  & Horseradish Relish
• 150g Sunkissed Tomatoes 
• 150g Feta Cheese

To serve:
Rocket Leaves, Fig Balsamic Vinegar

Serves 4

Method:

1. Line four ramekins with clingfilm; make sure there is enough clingfilm to hang over the sides.
2. Place a layer of sunkissed tomatoes, skin side down, at the bottom of each ramekin.
3. Cover the tomatoes with a similar amount of feta cheese.
4. Next, spread a layer of Roasted Beetroot & Horseradish Relish
5. Add another layer of feta cheese
6. Finish with a layer of sunkissed tomatoes.
7. Cover with the remaining clingfilm and place a weight on the top (eg an empty ramekin dish) to press down the layers.
8. Leave in the fridge until required.

To serve, unwrap the top layer of clingfilm, place a plate on top of the ramekin and invert.  Remove the ramekin and remaining clingfilm, circle the terrine with rocket leaves and drizzle with fig balsamic vinegar.

To buy Roasted Beetroot & Horseradish Relish, click here