Get asked to bring food to a party or picnic but don't know what to make? These two easy-peasy recipes are just the thing; they keep well and are easy to transport, taste good and both can be made in under 30 minutes flat (if you're focused about it!). It's a little embarrassing that I'm posting my third frittata recipe, but seriously, if it ain't broke...
For the Greek salad
Finely chop the onions and layer in the bottom of a bowl with a large pinch of salt and a good squeeze of lemon juice to soften them slightly and take away some of the sharpness - onion breath is a party no-go! Finely chop the rest of the ingredients. If you are making the salad a few days ahead, layer the ingredients - onions at the bottom, cucumber next, tomatoes next and so on - and leave out the cheese. On the day, mix everything together and crumble in the feta.
For the frittata
Large head of broccoli
Preheat the oven to 200C.
Finely slice the garlic and fry on a low heat in the olive oil, being careful not to let it brown. Tip in the broccoli and sauté for a few minutes until tender - you can add a few tablespoons of water to the pan to help the process along and steam the broccoli if it's in danger of getting charred.
In a large bowl, whisk together the eggs with a dash of water or milk. Line a medium-sized baking tray with foil, tip in the broccoli and pour over the egg mixture.
Bake for 15 minutes and check by putting a skewer through (like a cake) to check if the eggs have set. If there is still any movement or the skewer doesn't come out clean, bake for a further 5 minutes and check.
Allow to cool, lift out of the tray and cut into squares.