1 teaspoon finely chopped mint leaves Juice of ½ lemon
½ lemon, cut into wedges
1 tablespoon torn mint leaves
2 tablespoons roughly chopped walnuts
1 teaspoon dried barberry
Whisk eggs with salt and pepper in a large bowl. Stir through parsley, coriander, dill and spinach. Add turmeric, barberry and walnuts, stirring until well combined.
Heat a large (preferably non-stick) fry-pan on medium to high heat. Add oil and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook for 6-8 minutes, until the base is cooked through. Cut the omelette into wedges, flip wedges using a spatula and cook for a further 2-3 minutes, until cooked through.
While the omelette is cooking, prepare the salad. Finely dice red onion, cucumber and tomatoes. Transfer to a large bowl and toss with mint. Stir through lemon juice just prior to serving.
To serve, divide omelette wedges between plates and serve salad on the side. Serve salad and a wedge of lemon on the side. Garnish with mint leaves, walnuts and dried barberry