for 4 person

Terrine

½ dl	vegetable bouillon
1 tbsp	miso paste
1 tbsp	olive oil
3 cm	ginger, finely grated
1	garlic clove, squeezed
2	bay leaves
1 tsp	ground coriander seeds
a little	nutmeg
½ tsp	salt
a little	pepper
700 g	sweet potatoes, cut into slices approx. 2 mm thick
1	red onion, cut into slices approx. 2 mm thick

Salsa

1 tbsp	coarse-grain mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	orange
1	grapefruit
60 g	rocket, finely chopped

To serve

2 tbsp

olive oil

How it's done

Terrine

Heat the stock, miso paste, oil, ginger, garlic, bay leaf, coriander, nutmeg, salt and pepper in a small pan, remove from the heat and leave to infuse for approx. 15 mins. Remove the bay leaves. Mix the potatoes and onions in a bowl with the seasoned stock, layer in the prepared loaf tin.

To bake

Approx. 1 hr. 15 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, place the loaf tin in a deep dish, place a second empty loaf tin on top of the sweet potatoes, weigh down (with books or cans) and leave to cool. Chill the terrine for at least 1 hr.

Salsa

Whisk the mustard, balsamic, oil, salt and pepper in a small bowl. Rinse the orange and grapefruit in hot water, pat dry, grate a little zest and add to the dressing. Dice the flesh, add to the dressing along with the rocket, mix.

To serve

Tip out the terrine and cut into slices. Heat the oil in a frying pan, fry the slices of terrine for approx. 1 min. on each side. Serve the terrine with the salsa.

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