- 100 g asparagus
- 90 g thin green beans, whole
- 400 g baby spinach leaves
- 5 sheets of gelatin or 10 g dried gelatin
- 100 ml just-boiled water
- 2 cloves of garlic, finely chopped
- 500 g cream cheese
- 150 g baby rosa tomatoes, halved
- Salt and freshly ground black pepper to taste
Line a terrine dish of about 15 x 8 cm and 10 cm deep with cling wrap. Submerge asparagus and green beans separately in just-boiled water for about 5 minutes. Drain and keep to one side. Bring a pot of water to the boil. Add spinach and boil until just soft. Drain and squeeze out all the water. Finely chop in the food processor. Soak gelatin in 100 ml just-boiled water and melt dissolved gelatin in the microwave. Combine garlic and cream cheese and add spinach. Add gelatin and mix well. Spoon some of the mixture into bottom of lined dish. Then a layer of asparagus, some more spinach, then tomatoes, then spinach, then green beans, then spinach again. Cover with cling wrap and set in the fridge. Turn out and slice.
Du Toitskloof is known for their sauvignon blanc, but try their lovely chenin blanc with this.