This is a lovely fresh summer meal- light and healthy. It is called kuku sabzi. The omelette is more like a fritatta- a thicker omelette, packed with herbs. Traditionally this is topped with walnuts and cranberries/ Persian barberries but I have replaced this with pomegranate.

Ingredients: (serves 6)

For the omelette:

For the blended mix:

• 2 large handfuls of dill
• 2 large handfuls of parsley
• 2 large handfuls of coriander
• 6 spring onions
• 3 garlic cloves
• 6 tbsp extra virgin olive oil
• Salt
• Pepper

For the spices:

• 2 tsp cumin powder
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp cardamom powder (I crushed about 6 cloves in a pestle and mortar and discarded the shells)
• 1 tsp cinnamon ground
• 1.5 tsp baking powder

• 15 eggs, beaten

Olive and tomato mix:

• Handful of cherry tomatoes
• 1 pack of fresh mixed olives (or kalmata if you can find it)
• 1 red onion, sliced
• A handful of fresh basil
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar (or cider vinegar/ balsamic if you cannot find this)
• 1 tsp sugar
• Salt and pepper

To top:

• Feta cheese, crumbled
• A handful of walnuts, chopped
• Pomegranate

Method:

1. Preheat the oven to 190 degrees c.
2. In a blender add the herbs, spring onions, garlic and olive oil. Season.
3. Blitz until well blended.
4. In a bowl add the spices and baking powder.
5. Add the beaten eggs and herb mix to the spices. Mix well.
6. In a large ovenproof frying pan, line the bottom with some greaseproof paper, as if making a cake and spray with spray oil.
7. Add the egg mix to the pan.
8. Bake for 20-25 minutes until cooked. The baking powder will make it fluff up a lot, however this will go down when cooling.
9. Mix the olive and tomato mix ingredients together.
10. Sprinkle the feta and walnuts on the omelette and add the olive, tomato and basil mix on top.
11. Sprinkle with pomegranate.

I served this with a simple salad made from salad mix (watercress, rocket and spinach), cucumber, radish and chickpeas. I topped this with a lemon & olive oil dressing and black nigella seeds. Traditionally you also serve this with labeneh (a middle eastern homemade yoghurt) but I used greek yoghurt with olive oil.

Enjoy!