Courgette frittata with yoghurt cucumber salad

Ingredients

Method

1. 1Toast the coriander seeds in a dry non-stick frying pan over medium heat for 1–2 minutes until they smell sweet and turn a shade darker. Tip them into the pestle and mortar and grind to a coarse powder.
2. 2Coarsely grate the courgettes. Toss with 1 tsp of the sea salt and leave in a sieve for 10 minutes, then squeeze hard so the shreds are damp, not wet.
3. 3Finely chop the garlic, parsley and dill. Zest the lemon and halve it. Stir 70 g of the whipped Feta & mint with 50 g of the Greek yoghurt until smooth.
4. 4Heat 2 tbsp of the olive oil in the same frying pan over medium heat. Fry the courgettes and garlic for 8–10 minutes until soft and lightly golden, with no watery pool left.
5. 5Whisk the large eggs with the turmeric, half the ground coriander, the lemon zest, 10 g of the parsley, 10 g of the dill, the remaining 1/2 tsp sea salt and the black pepper. Stir in the feta-yoghurt mix.
6. 6Pour the eggs over the courgettes. Cook over low heat for 8–10 minutes until the edges are set and the top is still soft.
7. 7Slide the pan onto the middle shelf of a 180°C oven for 8–10 minutes until the top is just set and no longer liquid in the centre. Rest 5 minutes.
8. 8Meanwhile dice the cucumber. Stir it with the remaining 250 g Greek yoghurt, the remaining parsley and dill, the remaining ground coriander, 1 tbsp olive oil and the juice of half the lemon. Taste and add a pinch more salt if needed.
9. 9Cut the frittata into four. Spoon the cucumber salad beside it, dollop the remaining 100 g whipped feta over the salad, and serve with the other lemon half for squeezing.