GET READY: ingredients out • large skillet •

GET SET: pre-heat grill to high • skim read instructions before you begin •

GO! :: Instructions

1. For The Frittata: heat the ghee in a large skillet over a medium heat, chop the scallions and chilli and add in, press in the garlic. Sauté for a minute, chop the bacon and add to the skillet.
2. Once the bacon is almost cooked, chop the haddock into chunks and add to the pan with the paprika, salt, pepper and half the lemon juice, fry for 1 minute on each side.
3. Beat the eggs together in a bowl, add salt, pepper and pour into the skillet covering the haddock and bacon. Shake the skillet out to distribute the egg evenly. 
4. Cook for about 5 mins until the egg around the sides of the frittata is cooked and just the top is left uncooked. 
5. For The Salad: chop the cucumber into quarters, finely chop the mint leaves and quickly and roughly chop the walnuts.
6. In a bowl mix them together with the arugula, remaining lemon juice, salt, pepper and olive oil. 
7. Frittata Cont: place the skillet under the grill for a minute to cook the top of the frittata - 30 seconds before the end, if using, sprinkle the grated parmesan cheese over the top and return the skillet back under the grill to melt - don’t overcook!
8. To Serve: distribute the salad among 4 dishes, cut the frittata into quarters and serve up next to each salad.