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Ingredients
Ingredients 500 g/1 lb spinach, stalks removed 4 zucchini (courgettes), sliced removed, chopped4 carrots, sliced 1 avocados, stoned, peeled and mashed 3 tablespoons mayonnaise 1 tablespoon lemon juice 1 cup/220 g/7oz rice, cooked 3 red capsicums (peppers), halved, roasted and skins 200 g/6 ½ oz hummus

Instructions
Method: 1. Line an II x21 cm/4'hxS'hin loaf tin with plastic food wrap. Set aside. 2. Boil, steam or microwave spinach leaves until just wilted. Drain well. Line prepared loaf tin with overlapping spinach leaves. Allow leaves to overhang the sides of the tin. 3. Boil, steam or microwave zucchini (courgettes) and carrots, separately, until just tender. Drain and set aside. 4. Place avocados, mayonnaise and lemon juice in a bowl and mix to combine. Set aside. 5. Pack half the rice into spinach-lined loaf tin, pressing down well with the back of a spoon. Top with half the red capsicums (peppers), zucchini (courgettes), carrots and hummus. Spread with avocado mixture, then top with remaining rice, red capsicums (peppers), zucchini (courgettes), carrots and, lastly, hummus. 6. Fold overhanging spinach leaves over filling. Place a heavy weight on terrine and refrigerate for at least 4 hours before serving. To serve, unmould and cut into slices. Note: Hummus is a popular Middle Eastern dip made from a puree of cooked chickpeas and tahini (sesame paste). Hummus is available from delicatessens and some supermarkets, or you can make your own. Serves 6-8