For the almond hummus, place almond meal, 200g (7oz) water, cumin, lemon juice and a little salt in a tall jug or jar. Puree with our stick blender to make a thick creamy paste. Alternatively use a food processor or blender. Taste. Season with more salt and lemon.

For the za’atar oil, combine za’atar with 2 tablespoons extra virgin olive oil and a pinch of salt in a small jar or bowl.

For the omelette mix 2 eggs in a small bowl with a pinch of salt and 2 tablespoons water. Heat a small frying pan on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add eggs and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently so they don’t over cook.

When the eggs are just set, roll the omelette onto a plate. Repeat with remaining eggs to make the second omelette.

To serve, spoon almond hummus over the top of the omelettes. Scatter parsley / salad / tabouleh to one side. Drizzle over the spiced oil.