Feta frittatas with carrot celery salad
Ingredients
- 2 tsp rapeseed oil plus a drizzle for the salad (optional)
- 1 large leek well washed and thinly sliced
- 25g baby spinach
- 3 large eggs
- ⅓ pack dill stalks removed, fronds chopped
- 2 tbsp natural bio-yogurt
- 50g feta crumbled
- 1 garlic clove finely grated
- 2 tsp balsamic vinegar
- 2 tsp tahini
- 2 celery sticks sliced
- 2 carrots peeled into ribbons
- 1 very small red onion thinly sliced
- 2 romaine lettuces leaves, torn into pieces
- 6 pitted black Kalamata olive rinsed and halved
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