Summer Veggie Terrine with Basil Pesto & Mustard Ice Cream

Clean the zucchini, aubergine and mushrooms and cut them lengthways into 5 mm / 0.2 inch thick pieces, season lightly with salt and leave them to steep in water for about 2 hours. Pluck the thyme.

Pat the vegetables and mushrooms dry and fry them in olive oil with thyme for 1 minute on each side until they are light brown, then allow them to cool. Season with salt and pepper.

Line the terrine mould with cling film, then alternately put in vegetables and mushrooms in layers. The top layer should be sightly higher than the mould. Fold the cling film and press it down. Put a tray or board and a saucepan filled with some water on top and put the mould in the fridge for 6 hours.

For the mustard ice cream: Stir all the ingredients with a whisk until smooth and pour the mixture into an ice cream maker.

To make the pesto, briefly rinse the spinach and basil in cold water and pat dry very well. Pluck the basil and tear it into small pieces with your hands or chop it roughly, then stir it in a blender or food processor together with the chopped spinach until smooth. Keep stirring while slowly adding the olive oil.

Grate the cheese, then add the almonds and puree it. Season with salt. Quickly pour the pesto into a hot, rinsed glass and sprinkle with some oil.

Unfold the plastic wrap, invert the mould and the terrine should plop out. Cut it into slices and serve it with washed and dried rocket, basil leaves and approx. 1 tbsp of basil pesto person as well as the mustard ice cream.