Flatbreads with avocado, poached eggs, chilli, preserved lemon and pine nuts

A great dish for those seeking their morning avocado kick.

SERVES 2

* 2 medium free-range eggs, poached and kept warm, to serve

FOR THE FLATBREADS

* 200g self-raising flour, plus extra for dusting

* 200g full-fat Greek yogurt

* ½tsp bicarbonate of soda

* Pinch of fine salt

FOR THE MASHED AVOCADO

* 1 ripe avocado, peeled, stoned and chopped

* Juice of 1 lime

* 1tsp chopped tarragon

* 1tsp chopped dill

FOR THE CUCUMBER SALAD

* ½ cucumber, cut into long batons

* 30g lamb’s lettuce or watercress

* 2tbsp olive oil

* Juice of ½ lemon

* Pinch of black onion seeds

FOR THE CHILLI, PRESERVED LEMON AND PINE NUTS

* ¼tsp dried chilli flakes

* 2 preserved lemons, chopped

* 1tsp sesame seeds, toasted in a dry pan

* 1tsp fennel seeds, toasted in a dry pan and crushed with a pestle and mortar

* 1tbsp pine nuts, toasted in a dry pan and chopped

1 First, make the flatbreads. Combine all the ingredients in a large bowl, mixing together until it forms a soft dough. Divide the dough in half. Flour a worksurface and roll out the dough to form 2 x 20cm rounds, about 5mm thick.

2 Heat a large frying pan over a high heat, and cook the flatbreads on each side for 3-4min until blistered and cooked through. Keep warm until you’re ready to serve.

3 Mash the chopped avocado in a bowl with the lime juice and herbs. Season with salt and pepper.

4 Mix all the cucumber salad ingredients in a bowl to combine. Next, mix the ingredients for the chilli, preserved lemon and pine nuts together in a bowl.

5 To serve, spread the mashed avocado onto the warm flatbreads and then top each with a warm poached egg. Spoon over the cucumber salad, and then sprinkle over the chilli, lemon and pine nuts.