Recipe: Veggie Terrine with Basil Pesto & Mustard Ice Cream

Ingredients

• 1 terrine mould (approx. 40 x 5 cm) / approx. 16 x 2 inch
• 3 yellow and/or green zucchini (approx. 1 kg) / 2.2 lbs
• 2 aubergines (approx. 600 g) / aprrox. 21 oz
• 300 g king oyster mushrooms / 10 oz
• salt
• 5 sprigs thyme
• 125 ml olive oil / 4.2 oz
• black pepper
• 250 g plain yoghurt (3.6 %) / 1 cup
• 1 tsp blossom honey
• 2 tbsp whole grain mustard (medium hot)
• 60 g baby spinach / 2.1 oz
• 120 g basil / 4.2 oz
• 200 ml olive oil (plus some more to sprinkle) / 6.8 oz
• 20 g hard cheese (e. g. parmesan cheese) / 0.7 oz
• 50 g almonds (with or without skin) / ⅓ cup
• rocket and basil to garnish