This recipe is Gluten free, Wheat free and Dairy free.
2 - 3 large courgettes (zucchini)
1 onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
900 g (2 lbs) 4 cups of lean turkey, minced (ground)
2 heaped tablespoons of chopped fresh parsley
2 heaped tablespoons of chopped fresh chives
1 tablespoon of chopped fresh rosemary
1 large free-range egg white, lightly beaten
Salt and freshly ground black pepper
for the salsa
455 g (1 lb) 3 cups of frozen baby broad (fava) beans
1 tablespoon of dark brown sugar
425 g (15 oz) can of peeled and chopped tomatoes
1 red chilli, seeded and finely chopped
1/2 a red onion, peeled and finely chopped
Zest and juice of 1 fresh lime
A large handful of fresh basil leaves, torn into small pieces
A large handful of fresh parsley leaves, finely chopped
30 cm (12 inch) non-stick terrine tin, lined with baking parchment (wax paper)
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. Trim the courgettes (zucchini) and cut them into thin ribbons using a vegetable peeler or a hand held metal cheese sheer.
3. Bring a saucepan of water to the boil, add the courgettes (zucchini) and blanch over high heat for 1 minute.
4. Drain and rinse under cold water.
5. Line the prepared tin with the courgettes (zucchini), going from side to side and ensuring that they touch each other.
6. Cover the ends of the terrine tin with some more slices, making sure that they overlap enough to prevent gaps.
7. Put the onion, garlic and minced (ground) turkey in a bowl with all the herbs and beaten egg white and combine it thoroughly. Season with salt and pepper.
8. Place half the turkey mixture into the prepared base of the tin and level it off. Cover the mixture with any leftover courgette (zucchini) slices.
9. Now cover the courgettes (zucchini) with the remaining turkey mixture. Press it all firmly down and then cover with a very thick layer of baking parchment (wax paper).
10. Set the terrine tin in a baking tray with enough water to come one third of the way up the side of the terrine tin.
11. Place the tray in the oven and bake for 1 1/2 hours or until the loaf is cooked through. (The terrine is ready when an inserted skewer comes out clean and the juices are clear.)
12. Meanwhile, make the salsa. Cook the broad (fava) beans in boiling water for about 5 minutes or until tender. Drain them and refresh under cold water.
13. When the beans are cool enough to touch, peel off the skins and discard them.
14. Put the beans into a bowl, mix in all the remaining salsa ingredients and season to taste. Chill the mixture until the turkey loaf is ready.
15. When the turkey loaf is cooked through, cool slightly so that you can remove the paper and turn it out onto a serving dish.
16. Peel off the remaining paper and serve the loaf hot with the chilled bean and lime salsa.