Ingredients

Method

For the green harissa:
• 2 T capers
• 1 t salt
• 1 t ground cumin, toasted
• 1 t ground fennel, toasted
• 15 g fresh coriander
• 15 g Italian parsley
• 2 T olive oil
• 1 ice cube
• 3 T water
For the cheese dip:
• 1 x 250 g tub Woolworths smooth low-fat cottage cheese
• 1 x 250 g Woolworths full-fat cream cheese
• 1 x 385 g jar Woolworths pickled beetroot, drained and thinly sliced

Method

Ingredients

1. To make the green harissa, blend all the ingredients in a small blender or Nutribullet. Adjust the seasoning or add a squeeze
of lemon juice to taste if necessary.

2. To make the cheese dip, blend the cheeses in a mixer or by hand, then fold through the green harissa.

3. To assemble the terrine, line 4 x 8 cm individual tart cases (or use a muffin pan) with clingwrap and place an overlapping layer of beetroot into the base of each tin. Top each with a generous spoonful of the green harissa dip, then add a cheese layer. Repeat the layers until all the beetroot has been used.

4. Cover with clingwrap and gently press down to remove any air. Chill overnight, weighted down with canned food to compress the layers. Keep chilled until ready to serve.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen