Recipe | Salmon Frittata for a Picnic

Full of flavour, this made-for-picnics frittata is ideal to enjoy while lounging in the sun

Serves 6

500g new potatoes, washed and sliced 1cm thick
100g frozen peas
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
8 large eggs
1 lemon, zested
225g halloumi cheese, drained and cut into 1cm cubes
½ small courgette, finely sliced
200g ready cooked, hot smoked salmon, skinned
2 chives, finely chopped
½ tbsp chopped dill

1 Place the new potatoes in a pan of salted , boiling water for 10 mins, or until they soften. A few mins before they’re done, add the frozen peas. Drain and set aside to cool.

2 In a large grill-proof frying pan, gently heat the olive oil, then add the onion and garlic and cook slowly for 10-15 mins, or until softened.

3 Meanwhile, crack the eggs into a large mixing bowl, season and whisk with a fork until well beaten. Zest half the lemon into the bowl and add the halloumi.

4 Add the courgette slices to the mixing bowl along with the cooled peas and potatoes. Then flake over the salmon.

5 Pour the egg mixture into the frying pan, giving it a few shakes to ensure the mixture settles evenly. Cook for 10-15 mins over a medium heat, using a silicone spatula to release the edges and check that the underside is cooking nicely and not burning.

6 Preheat the grill to medium, then place the frittata pan underneath for a further 5-10 mins to fully cook the top of it. Pack up when cooled and garnish at the picnic with a scattering of chopped chives and dill on top.

This recipe is taken from our June ‘Gathering’ feature, a menu for a meet with friends for an outdoor yoga session and a picnic. It also includes recipes for Kale, Pear & Ginger Super Green Smoothie, Kale, Chard, Pepper & Chickpea Salad, Smoked Paprika Houmous Dip with Crudites, a Courgette & Sweet Potato Loaf and Dark Chocolate Brownie Date Balls. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Recipe | Samphire frittata with warm lemony courgette salad

A quick veggie supper after a day by the sea; marsh samphire can be foraged or bought locally in summer.

It grows on muddy, sandy flats often on estuaries or creeks. Simply pinch out or snip off the tops to leave the rest of the plant to grow. Samphire is usually served with fish but also goes beautifully with eggs.

Serves 4
FOR THE COURGETTE SALAD
150g runner beans, sliced on the diagonal
3 tbsp olive oil
Shallots, sliced
Yellow courgettes (or green if you can’t find them), halved and cut into chunky slices
2 garlic cloves, finely chopped
6 small vine-ripened tomatoes, halved or quartered if large
2 rounded tbsp chopped oregano leaves
Juice of 1⁄2 lemon

FOR THE FRITTATA
250g new potatoes, sliced
2 tbsp sunflower oil
6 large eggs, beaten
50g samphire
Handful of tarragon, leaves finely shredded
100g soft goats’ cheese

1 To make the courgette salad, steam the runner beans for 5 mins or until tender. Refresh the beans under cold running water and put to one side.
2 Meanwhile, heat 2 tbsp of the olive oil in a frying pan over a medium heat and cook the shallots for 5 mins until softened. Add the courgettes and garlic, and fry for 3 mins. Stir in the tomatoes, half the oregano and the lemon juice, then reduce the heat slightly and cook
for 5 mins or until the courgettes are just tender but retain a little bite, and the tomatoes have started to break down.
3 Stir in the runner beans, add the remaining olive oil, and season with salt and pepper, then warm through. Keep the salad warm while you make the frittata.
4 Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 15 mins or until tender, then drain in a colander.
5 Heat the sunflower oil in an ovenproof frying pan. Add the drained potatoes, and the
beaten eggs, most of the samphire and the tarragon. Lay the remaining samphire elegantly on the top. Crumble over the goats’ cheese and season with salt and pepper (remembering the salty flavour of the samphire, so you won’t need much salt).
6 Preheat your grill. Cook the frittata for 7–10 mins on the hob over a medium heat, enough to set the bottom, then finish under the grill until just set all the way through. Add the remaining oregano leaves to the salad and serve it warm with the frittata.

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More from the June issue:

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