Herb and walnut frittata with tomato salad

Method

1. Toast the walnuts in the grillproof frying pan for a few minutes until fragrant, then tip onto a board to cool. Return the pan to a medium heat, heat 1 tbsp olive oil, add the onion and cook, stirring now and then, for 7-8 minutes until softened.
2. Meanwhile, very finely chop the spring onions and herbs (see Don’t Waste It). Roughly chop the cooled walnuts. Whisk the eggs in a large bowl, then stir in the herbs, spring onions, turmeric and walnuts. Season well with salt and black pepper.
3. Heat the grill to medium-high. Pour the egg mixture into the pan with the onion, stir, cover with a lid or tray and cook over a medium heat for 8-10 minutes.
4. While the frittata cooks, roughly chop the tomatoes, tip onto a platter, season with salt and pepper, then drizzle over 1 tsp oil and the vinegar. Sprinkle with the pul biber.
5. Once the base of the frittata has set and it’s starting to set on top, transfer the pan to the grill and cook for 2-3 minutes until set on top. Keep a close eye on it so it doesn’t burn. Cut into wedges and serve with the salad.