Flatbreads with Labneh & Jammy Eggs

Ingredients

For 4 servings

• 4 piece flatbreads or naan
• 300 g labneh
• 6 piece eggs
• 200 g chickpeas, drained and dried
• 125 g Greek yogurt
• 1 piece red onion, thinly sliced
• 4 piece radishes, thinly sliced
• 50 g dill, chopped
• 30 g mint, torn
• 50 g parsley, chopped
• 1 piece lemon, zested and juiced
• 1 piece garlic clove, grated
• 40 g tahini
• 20 g honey
• 15 g sesame seeds, toasted
• 3 g ground cumin
• 3 g ground coriander
• 3 g smoked paprika
• 6 g sumac
• 30 g red wine vinegar
• 70 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Boil the eggs for 7½ minutes for jammy centres, then cool in iced water, peel and halve.

2. 2

   Toss the red onion with the vinegar, a little lemon juice, salt and honey to quick-pickle.

3. 3

   Crisp the chickpeas in a little oil with the cumin, coriander, paprika, sumac and seasoning, 6–8 minutes.

4. 4

   Char the ramps or spring onions in a hot pan until blistered.

5. 5

   Stir the labneh with the yogurt, tahini, lemon zest, garlic and a little lemon juice.

6. 6

   Warm the flatbreads, spread with the labneh, then top with eggs, chickpeas, pickled onion, radish and herbs, and finish with a sumac-honey oil and sesame seeds.