Set a large pan over a medium heat. Rinse the spinach and finely shred it. Add it to the pan with a splash of water and a good pinch of salt. Cook the spinach for 4-5 mins till it’s wilted.

Spoon the spinach into a colander or sieve. Set in the sink and run under cold water till it’s cool enough to handle. Gently squeeze out any excess liquid. Roughly chop the spinach.

Whisk the eggs in a large bowl with a good pinch of salt and pepper. Finely grate in the lemon zest. Add the chopped spinach. Halve, peel and thinly slice the red onion. Add to the bowl. Crumble in the feta. Roughly chop the dill, discarding any thick stalks, and add it. Fold everything together.

Heat your grill to high – or if you don’t have a grill, heat your oven to its highest setting. Set a small ovenproof frying pan over a high heat. Brush the pan with 2 tsp oil and pour in the egg mixture. Lower the heat and cook for 2 mins, or till you can see the frittata setting on the bottom and sides.

Slide the pan under the grill or on the top shelf of the oven. Cook for 5-10 mins, or till puffed up, set and golden on top.

While the frittata grills, halve the tomatoes. Pop them into a bowl with the salad leaves. In a separate bowl, squeeze in the juice from half the lemon. Add 1 tsp Dijon mustard and 2 tsp olive oil. Whisk with a pinch of salt and pepper then tip into the salad bowl and toss to dress.

Slice the slightly cooled frittata into wedges and serve with the mustardy salad on the side.