Heat a non-stick frying pan and preheat the grill.

1 Put the potatoes in a pan of boiling salted water, cover and simmer for about 15 minutes or until tender and cooked through.

2 Cut the broccoli into small florets and plunge into a pan of boiling salted water for a minute or two. Drain and refresh under cold running water.

3 Add 1 tbsp oil and the butter to the frying pan and tip in the onion. Stir-fry for 2-3 minutes until just starting to change colour.

4 Add the blanched broccoli to the pan with the mushrooms, season to taste and cook for another few minutes, stirring occasionally.

5 Cut the salmon into cubes and add to the pan, stirring until well combined. Cook for 3-4 minutes or until the salmon is just tender and well sealed.

6 Break the eggs into a bowl, beat until well combined and then beat in the cream cheese with a balloon whisk. Season to taste.

7 Finely chop the tarragon and stir into the egg mixture. Season to taste.

8 Pour over the salmon and vegetable mixture and cook for 3-4 minutes, pulling the egg mixture away from the edge of the pan to allow it to run underneath to cook.

9 Drain the potatoes and return to the pan. Place a clean tea towel on top, cover with a lid and set aside until ready to use.

10 Place the frittata underneath the grill and cook for another few minutes until puffed up and lightly golden. Using the tomato, make a tomato lily (vandike) for a garnish and then cut up the remainder to use in the salad.

11 For the Dressing: Place the vinegar in a small bowl and add the mustard, honey and seasoning. Stir until dissolved and then whisk in the remaining oil to make a thick dressing.

12 Place the salad leaves in a large bowl with the sliced tomatoes. Season generously, pour in the dressing and toss until well combined. Arrange some on a serving plate with the new potatoes.

14 Cut the frittata into eight slices and arrange two slightly overlapping on the plate with some salad. Garnish with the tomato lily and serve at once.