Quinoa, tomato and goat cheese terrine

1. Preheat the oven to th. 5/6 - 170°C.

2. Beat the eggs in a shallow dish. Add the crumbled goat cheese and the precooked quinoa.

3. Divide into 4 oven-proofed terrine pan, lightly greased with olive oil and bake for 25 minutes.

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4. Cut the cherry tomatoes in half. Unmold in one plate. Sprinkle with tomato coulis. Arrange three halves of cherry tomatoes and some rocket leaves.

Photo credit: Sucré Salé