Feta frittatas with carrot & celery salad - Good Food Middle East

Ingredients

• 2 tsp rapeseed oil, plus a drizzle for the salad (optional)
• 1 large leek, well washed and thinly sliced
• 25g baby spinach
• 3 large eggs
• ? pack dill, stalks removed, fronds chopped
• 2 tbsp natural bio-yogurt
• 50g feta, crumbled
• 1 garlic clove, finely grated
• 2 tsp balsamic vinegar
• 2 tsp tahini
• 2 celery sticks, sliced
• 2 carrots, peeled into ribbons
• 1 very small red onion, thinly sliced
• 2 romaine lettuce leaves, torn into pieces
• 6 pitted black kalamata olives, rinsed and halved