Sheep Cheese Terrine with Warm Bell Pepper Salad and Pumpkin Seed Pesto

For the sheep’s cheese terrine with warm bell pepper salad and pumpkin seed pesto, first soak gelatin in cold water. Then cut sheep or goat cheese into small cubes and mix with cream, yogurt, olive oil and chopped basil.

Whip the cream until stiff. Mix the gelatine with the cream and stir into the cheese mixture. Line a terrine mold (1 l) with cling film. Pour in the mixture and chill for at least 3 hours.

Meanwhile, clean the bell bell pepper, cut into small cubes and sauté lightly in a pan with olive oil until it softens a bit. Then add white balsamic vinegar and simmer briefly. Remove pan from heat and season to taste with salt and a little pepper. For the pesto, roast the pumpkin seeds in a pan without fat, remove and let cool. Chop finely and mix well with pumpkin seed oil, salt and pepper. (Depending on the desired consistency, you can use a little more or less seed oil).

Lift the sheep cheese mixture out of the mold, remove the foil and cut into 3 cm thick slices. Arrange the sheep cheese terrine with warm bell pepper salad and pumpkin seed pesto nicely on plates and serve.

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