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1
Preheat the oven to 190C.
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2
Cut the root end off the head of garlic, opening up the cloves.
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3
Wrap the garlic in foil and bake for 35 min.
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4
Immediately after it comes out of the oven, mash it to produce 1 level tablespoonful of garlic puree.
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5
To do this, hold one end of the garlic head with a pot holder.
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6
Press the garlic out with the back of a knife.
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7
It will come out mashed.
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8
We found not much more than 1 tablespoonful in a head of roasted garlic.
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9
Have a dipping bowl of water handy for your spatula when spreading the tereena layers.
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10
This is very important for an even presentation.
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11
Red pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic which is big sufficient to fit over the whole terrine.
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12
Put all the ingredients for the red pepper layer in a food processor and whiz for 3 min (you may have to do this in batches).
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13
Spread proportionately in the bottom of the loaf pan.
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14
Garbanzo cheese layer: put all the ingredients for this layer in a processor and whiz for 4 min.
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15
Drop small amounts over the red pepper layer and spread gently and proportionately, try to avoid getting any air pockets.
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16
Pesto layer: put all the ingredients for this layer into a processor and whiz till smooth, about 3 min.
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17
Spread proportionately over the garbanzo cheese layer, cover with plastic wrap and press down gently.
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18
Refrigeratefor 4 hrs or possibly overnight.
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19
To serve, uncover the top of the loaf pan.
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20
Lay a cutting board or possibly plate over the top and invert.
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21
the bean l;oaf will fall right out.
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22
Remove the plastic wrap.
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23
Slice into 16 pcs and serve on individual plates as a first course.
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24
Garnish with the watercress and jicama wedges.
