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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