Courgette & feta terrine with a roasted red pepper chipotle coulis

Ingredients

1 kg courgettes, grated
Generours handful of spinach leaves, washed and finely shredded
2 onions, chopped
200 g crumbled feta cheese
8 eggs
200 ml evaporated milk (I used half milk and half double cream)
3 tablespoons chopped fresh herbs of your choice (I used a mix of basil, thyme and mint)
salt and pepper to taste
FOR THE COULIS
4 red bell peppers
1 teaspoon chipotle chilli paste
2 garlic cloves, crushed
2 Tablespoons fresh lemon juice
1 Tablespoon extra virgin olive oil

Preheat oven to 180°C (375°F).
Sauteé the vegetables for about 15 minutes in a little olive oil in a large frying pan, stirring so that they cook evenly.
In a big bowl, beat together the eggs and the evaporated milk, then stir in the cheese and herbs,as well as the cooked vegetables. Season to taste with salt and pepper.
Grease two standard sized loaf tins and pour the mixture evenly into them. Make sure to leave half a cm or two of space for the terrine to puff up during cooking.
Place in the centre of the oven on a baking tray and bake for about an hour, or until the terrine is turning golden at the edges and a skewer inserted into the centre comes out clean.
In the meantime, make the coulis. Halve and seed the bell peppers and place them skin side up under a hot grill until they start to char and blacken. Once they are fairly evenly charred, remove from the oven and place them in a ziplock bag and seal tightly. Set aside for about 5 minutes to cool. When they are cool enough to handle, peel them and slice into strips.
Place the bell pepper strips, garlic, lemon juice, olive oil and chipotle paste in a food processor and blitz until you have a smooth puree. Allow to cool to room temperature.
When the terrine is cooked, allow to cool for 10-15 minutes on a cooling rack, then gently run a palette knife around the edge of each loaf tin and unmold onto a plate while still warm.
Serve with the coulis and drusty bread for mopping up leftovers.