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4 British Blacktail Large Free Range Eggs
1 tbsp Cooks' Ingredients Barberries
25g pack flat leaf fresh parsley, roughly chopped
20g pack dill, leaves only, roughly chopped
1 tsp extra virgin olive oil
30g feta, crumbled
130g pack watercress, spinach & rocket salad
lemon wedges, to serve
Preheat the grill to high. Whisk the eggs in a large bowl until light and foamy. Season and add the barberries and most of the herbs, saving a small handful for serving. Beat well.
Wipe a small/medium nonstick frying pan with ½ tsp oil using kitchen paper. Warm the pan, pour in the egg mixture, then cook over a low heat for 6-8 minutes, until almost set. Meanwhile, toast the walnuts in a small pan. Set aside and roughly chop.
To finish the frittata, place under the grill briefly until just set and golden. Carefully transfer to a plate and sprinkle with the walnuts, remaining herbs and feta. Cut into wedges to serve. Dress the salad leaves with the remaining oil and serve alongside the frittata with lemon wedges on the side for squeezing over.
Barberries offer a classic Persian sweet and sour piquancy to dishes. All they need is a little light soaking, frying or simmering to plump them up and release their delicious flavour – like tangy, lemony currants. Try them sprinkled over rice or couscous, or add to stews of chicken or lamb. They’ll add a burst of gorgeous colour and an explosion of tart flavour.
Typical values per serving when made using specific products in recipe
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