Raw Zucchini & Carrot Terrine
with Fresh Tomato Sauce

Makes 1 Terrine serves up to 4-5 people
30 minutes preparation
Ingredients: Terrine
Pinch Sea Salt
1/4 tsp. Caraway Seeds
Optional: 1 tbsp. nutritional yeast nb: not raw, but adds B12 & flavour to the dish
2 medium zucchinis
2 medium carrots
1 batch almond ricotta (1 1/3 cups) Recipe Here
6 basil leaves
1 tbsp. chopped parsley
4 twigs of thyme
Ingredients: Tomato Sauce
2 small tomatoes
2 leaves of basil
Pinch of sea salt
To finish
Green part of a spring onion
Basil to decorate
Special Equipment
A rectangle dish 6.5” x 5” (16.5cm x 12.5cm)
A potato masher
Vegetable Peeler
Grater
Method
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Grind up sea salt and caraway seeds using a pestle and mortar or other grinding device.
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Add salt, caraway seeds and optional nutritional yeast to almond ricotta.
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In two batches place the grated carrot in a piece of paper towel and squeeze the excess water out. Mix the carrot in with the almond ricotta.
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Using a vegetable peeler, thinly slice the zucchini. Layer some of the zucchini in a rectangle dish so it has covered the bottom and sides.
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Place layer of carrot ricotta mix, using a 1/3 of your mixture. Top with thyme and another layer of zucchini slices. Gently push down with a potato masher. Repeat the carrot mixture but this time top with parsley, then more zucchini slices. Once again push down gently with a potato masher. Finally use the rest of the carrot ricotta mixture this time topping with basil.
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Layer zucchini slices over the top then fold down the zucchini slices attached to the side of the dish. Gently push down using potato masher.
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To make the raw tomato sauce finely chop the tomato and basil, add a pinch of salt to taste and serve on top of you terrine. Decorate with green spring onion rings and basil.
NB: Best cut with a sharp serrated knife.