Zucchini and asparagus terrine

Instructions

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1 Heat a large non-stick griddle pan over a medium heat. Peel the courgettes into wide, flat ribbons using a vegetable peeler, then spray with oil. Add to the pan in a single layer and chargrill for 1–2 min until just tender (do this in batches if necessary). Remove with tongs and set aside.

2 Steam the asparagus for 2–3 min until just tender, then plunge into a bowl of cold water. Drain, then pat dry on kitchen paper. If the spears are thick, slice them in half.
Meanwhile, combine the ricotta, soft cheese, feta, dill or parsley, lemon zest and grated nutmeg to taste in a mixing bowl.

3 Line a 750ml terrine mould or 450g loaf tin with a large sheet of clingfilm (there needs to be overhang). Line the inside of the tin with three-quarters of the courgette ribbons, laying them width-ways and overlapping them slightly. Leave the ends of the ribbons overhanging the sides of the tin to fold over the filling. Spoon in half the ricotta mixture and spread in an even layer. Press half the asparagus on top, with the spears running lengthways. Repeat with the remaining ricotta mixture and asparagus. Fold over the courgette ends. Arrange the remaining courgette ribbons on the top of the terrine so the filling is completely covered.

4 Wrap the terrine in clingfilm, top with a light weight (such as a packet of rice) to compress the layers, then chill for at least 2 hr before unwrapping the terrine and turning out on to a board. Remove the clingfilm lining. Carefully slice into 6, garnish with the extra herbs and serve with the rye bread.