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Dhal-spiced paneer and broccolini frittata

SERVES 4

2 bunches broccolini (350gm), trimmed
1 bunch coriander
8 eggs
60 ml (¼ cup) extra-virgin olive oil
400 gm canned chickpeas, rinsed and drained
2 tsp finely grated ginger
2 cloves garlic, crushed
2 tsp cumin seeds, crushed
1 tsp ground turmeric
100 gm paneer cheese, thinly sliced
1 tsp dried chilli flakes Toasted shredded coconut, Greek yoghurt and extra coriander leaves, to serve

1 Preheat grill to 180°C. Place 3 stalks of broccolini in a heatproof bowl, cover with boiling water and stand until tender (2 minutes); drain. Coarsely chop remaining broccolini.

Pick 1 cup of leaves from coriander stems. Finely chop coriander roots and stems to make 1 tbsp. Whisk eggs, chopped coriander leaves, roots and stems in a bowl; season to