GOATS’ MILK CHEESE, SMOKED CHICKEN & PUMPKIN FRITTATA

SERVES 4

• 2 tbsp coconut oil • 2 leeks, finely chopped • 350g pumpkin, thinly sliced • Himalayan salt and black pepper • 8 jumbo eggs • 150g smoked chicken breast, finely sliced • 5g fresh dill, chopped • 200g goats’ milk cheese, crumbled • 30g pomegranate rubies, to garnish • 10g pea shoots, to garnish

1. Preheat the oven to 180˚C. Grease a 20x20cm ovenproof dish. Heat the coconut oil in a pan over a medium heat and add the leeks and pumpkin. Cook until the pumpkin is golden and has softened. Remove the pan from the heat and let the pumpkin mixture cool. Season well. 2. Whisk the eggs in a large bowl. Add the pumpkin mixture, chicken, dill and goats’ milk cheese. Season and gently stir well to combine. 3. Pour the mixture into the prepared dish and bake it for 35–40 minutes or until it is firm and golden on top. 4. To serve: Let the frittata cool slightly, then serve it garnished with pomegranate rubies and pea shoots.