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Preparation Method

Prep pitted kalamata olives, finely chopped tomatoes, seeds removed, finely chopped finely shredded mint leaves Step 1 Roast capsicum over a naked flame (gas burner or barbecue), turning, until flesh is blackened. Place in a plastic bag and leave to sweat for 20 minutes. Remove skin, quarter flesh and remove seeds. Lay on paper towel to remove moisture. Step 2 Process feta, yoghurt, garlic and 3 tablespoons (60ml) oil in a food processor until smooth, then season with pepper. Line a triangular or rectangular 1.25-litre terrine with plastic wrap, then line with capsicum, reserving some for top. Step 3 Place mixture in terrine, pressing well. Lay remaining capsicum on top and cover with plastic wrap. Place a baking tray or board on top and weigh down. Chill for at least 4 hours, or overnight. Step 4 For salsa, combine olives, tomatoes, mint and remaining oil. Season to taste. Step 5 When ready to serve, turn out terrine onto a board, discard plastic, and cut into slices 2-3cm thick. Step 6 Serve drizzled with olive salsa and a little extra oil. source: taste.com.au