First make the hummus. Set aside 2 tbsp chickpeas, tip the rest into a blender with 4 tbsp liquid from the can (save the rest for another recipe like our vegan meringues). Add the tahini, garlic, lemon juice, 4 tbsp olive oil and a good pinch of salt. Blend until smooth, then check the taste and consistency. Add a little more lemon or salt if the flavour needs a lift, and a splash more chickpea water if it’s too thick – it should be silky smooth. Will keep chilled for up to three days.

Combine all the ingredients for the salad with some seasoning. You can do this up to an hour before serving, just add the parsley at the last minute.

Bring a pan of water to a gentle boil. Carefully drop the eggs into the water and bring back to a simmer, cook for 7 mins, then plunge the eggs into a bowl of cold water. When cool enough to handle, peel the eggs.

Heat a drizzle of olive oil in the frying pan, cook the halloumi for 3 mins on each side until golden and crispy. Drizzle with honey and a pinch of chilli flakes.

Get a large platter or board ready to assemble your breakfast. Transfer the hummus to a shallow bowl and put it in the centre of the board, spoon the reserved chickpeas and toasted pine nuts over the hummus, drizzle with olive oil and sprinkle over a little of the sumac. Halve the eggs and arrange them in one corner of the board, season with flaky salt and the remaining sumac. Spoon the salad into another corner and pile up the halloumi in another. Serve with flatbreads or our za’atar & feta croissants.