15 minutes
Easy
45 minutes
To make the red pepper and basil terrine:
Preheat the oven grill. Place the pepper halves skin-side up on a baking tray and grill until the skin starts to blacken. Remove and place in a plastic bag to sweat for 30 minutes.
Take from the bag and strip off the skin. Spread a sheet of clingfilm on a flat surface. Place the pepper halves on it so that they overlap. Cover with another sheet of clingfilm and flatten slightly with a rolling pin.
Remove the top layer of clingfilm and crumble the feta over the peppers. Top with half the basil leaves and roll up the peppers and filling tightly to resemble a sushi roll.
Wrap in clingfilm and refrigerate. Just before serving, remove the wrapping, slice the terrine and garnish with the remaining basil leaves.
To serve: Cut off the base of the fennel bulb and loosen the four outer leaves. Arrange one leaf on each plate, along with the terrine and the remaining ingredients.
Drizzle with the fig-infused balsamic vinegar and extra virgin olive oil.
Cook's note: Woolworths sells ready-made snoek and salmon & avo terrines
