FLATBREADS WITH TOMATOES & EGGS

SERVES 4 PREP 30 MINS COOK 15 MINS

• 1 cup wholemeal self-raising flour

• ½ tsp cumin seeds

• ¼ tsp salt

• 125g low fat Greek-style natural yoghurt

• 1 tbsp finely chopped parsley

• 1 tbsp olive oil

• 1 eschalot, chopped

• 2 garlic cloves, crushed

• 400g punnet tomato medley mix

• 2 avocados, seeded, flesh scooped

• 1 tbsp lemon juice

• 1 bunch rocket, trimmed

• 4 eggs, poached

1 In a large bowl, combine flour, seeds and salt. Stir in yoghurt and parsley to form dough. Turn onto a floured surface and knead 2 mins until smooth.

2 Roll dough out to a large rectangle 5-8mm thick. Cut into 8 even rectangles.

3 Heat a chargrill pan on medium. Spray each piece of dough with oil. Chargrill 2-3 mins each side until golden. Set aside. Keep warm. 4 Meanwhile, in a pan, heat oil on high. Saute eschalot and garlic 2-3 mins. Add tomatoes, toss 1-2 mins until they begin to collapse. Remove from heat. 5 In a bowl, mash avocado with lemon juice. Season to taste. Serve flatbreads with avocado, tomatoes, rocket and a poached egg (see Tip).