Beetroot falafel
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Feta frittatas with carrot & celery salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the frittatas
- 2 tsp rapeseed oilplus a drizzle for the salad (optional)
- 1 large leekwell washed and thinly sliced
- 25g baby spinach
- 3 large eggs
- ⅓ pack dillstalks removed, fronds chopped
- 2 tbsp natural bio-yogurt
- 50g fetacrumbled
- 1 garlic clovefinely grated
For the salad
- 2 tsp balsamic vinegar
- 2 tsp tahini
- 2 celery stickssliced
- 2 carrotspeeled into ribbons
- 1 very small red onionthinly sliced
- 2 romaine lettucesleaves, torn into pieces
- 6 pitted black Kalamata oliverinsed and halved
Nutrition: per serving
- kcal378
- fat22g
- saturates7g
- carbs18g
- sugars15g
- fibre12g
- protein21g
- salt1.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
step 2
Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
step 3
Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.
