Tuscan Vegetable Terrine

• 300 g (10 oz) pumpkin or butternut squash, peeled
• 60 ml (¼ cup) extra-virgin olive oil
• 16 Roma tomatoes
• 1 bunch fresh basil
• 400 g (14 oz) fresh mozzarella, sliced
• Salt & freshly ground black pepper
• 1 bunch arugula (rocket)

Mustard-Balsamic Sauce

• 5 ml (1 tsp) whole-grain mustard
• 30 ml (2 Tbsp) balsamic vinegar
• 30 ml (2 Tbsp) extra-virgin olive oil

Line a loaf tin with plastic wrap.
Roast 1 cm-thick pumpkin slices brushed with oil until tender but firm.
Layer in tin: tomatoes (skin down), basil, mozzarella, pumpkin, mozzarella, basil, tomatoes, mozzarella – seasoning tomato layers.
Fold over plastic, weight down and refrigerate overnight.
Serve sliced with arugula and the shaken sauce.