Glasswort Terrine

Ingredients

• 50 g glasswort
• 250 g Broccoli
• 1 EL plant oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 100 ml spinach juice
• 100 ml Vegetable broth
• 2 Eggs
• 150 ml whipping cream
• 4 EL sunflower seeds
• 150 g linden leaf
• 1 handful edible flowers (e.g., violets, yellow marigolds)
• 3 EL rapeseed oil
• 3 EL apple cider vinegar
• Salt
• sugar

Instructions

1. 1.

   Rinse the glasswort, shake dry and set aside a few leaves for garnish. Wash, trim and cut broccoli into small pieces. Sauté in hot oil, season with salt, pepper and nutmeg. Add spinach juice and broth and simmer until tender about 10 minutes. Then add glasswort, puree and strain through a fine sieve.

2. 2.

   Preheat the oven to 200°C (400°F) fan‑forced heat or conventional top/bottom heat.

3. 3.

   Whisk eggs with cream. Stir in broccoli–glasswort mixture. Pour into an approximately 750 ml square loaf or terrine tin and place in a baking dish. Cover with a lid or foil, pour about two‑thirds hot water over the top and bake for about 45 minutes. Let cool.

4. 4.

   For the salad, toast sunflower seeds briefly in a dry pan, remove and cool. Rinse linden leaves if needed, shake dry and discard stems. Arrange on plates with edible flowers. Whisk oil, vinegar, a pinch of salt and sugar together and taste to adjust seasoning.

5. 5.

   Break the terrine into triangles, serve alongside the salad, garnish with remaining glasswort and sprinkle sunflower seeds. Drizzle dressing over the salad and serve immediately.