Trim the top and bottom from the courgettes and cut them into 1-2cm-thick cubes. Warm a medium frying pan on the heat for a min then pour in 2 tbsp olive oil. Add the courgettes with a pinch of salt and pepper and fry for 6-8 mins, stirring now and then, till softened and golden.

While the courgettes cook, finely chop the mint leaves. Crack the eggs into a large bowl and beat with a fork till mixed. Add the mint leaves and crumble in the feta. Finely grate in the zest from the lemon. Add a good pinch of salt and plenty of black pepper. Beat with a fork to incorporate.

When the courgette is golden brown and soft, pour over the feta and egg mixture. Swirl the pan to evenly coat the bottom. Depending on the size of your pan, the frittata may not be very thick. Cover the pan with a lid (or use a baking tray if you don't have a lid) and cook on a medium-low heat for5-7 mins till the egg is set and slightly puffed up.

Meanwhile, squeeze the juice from half the lemon into a bowl and add ½ tbsp olive oil. Add a pinch of salt and pepper and mix to make a dressing. Halve the cherry tomatoes and add them to the bowl. Pop the rocket on top but don't mix yet.

The frittata should be cooked through and just set by now. Run a knife around the edge of the pan to loosen it. Tip the frittata onto a board and cut it into wedges. Toss the rocket through the tomatoes and dressing and serve it with wedges of the warm frittata.