Mediterranean frittata and summer slaw

With the hot weather promising to stay with us for a while how about a nice, fresh and healthy summer salad that ticks all the flavour boxes!

For the Frittata (feeds about 4/5)

1 aubergine

1 courgette

1 red onion

3 cloves of garlic

1 Red, orange or yellow pepper

5 Mushrooms

Tbsp. of balsamic vinegar

2 tbsps. of coconut oil or your favourite nut oil

Handful of pine nuts

8 eggs

3 tbsp. of rice milk

Pinch of cayenne pepper

Handful of fennel seeds

Black pepper to season

For the summer slaw

Half red cabbage (finely chopped)

2 carrots (grated)

1 grated beetroot

2 celery sticks chopped

Handful of raisins

Handful of walnuts

Slices of orange for garnish

Juice of two lemons

A good splash of your favourite nut or olive oil

2 tsp. of mustard or mustard powder

Now the cooking bit

Chop all of the frittata vegetables and place in a high-sided frying pan or griddle pan with the Coconut oil, fennel seeds, garlic and cayenne pepper

Fry off for 5 mins and add the balsamic vinegar and pine nuts. Fry off for a further 10 mins or until the vegetables are golden.

Whisk the eggs and rice milk in a bowl and add some black pepper to taste. Spread the vegetables out so they are even in the pan and pour in the egg mix. Circle the pan until the egg mix just covers the vegetables. On a low heat cook for 5 mins. Using a butter knife separate the edges of the frittata from the pan and gently shake to prevent sticking on the bottom. Turn on the grill and place under the grill until golden. Then return to the hob until the frittata is solid. Leave to cool and slice.

To prepare the salad.  Place all vegetables, fruit and nuts in a bowl (apart from the orange).  Mix the lemon juice, mustard and oil in a bowl and then pour over the top. Garnish with slices of orange.

Serve with lashings of sunshine, preferably with loved ones x

Enjoy!