Don’t be tempted to make the omelette on its own – it can be a bit dry and leathery, you need the soft, juicy salad to eat with it. For the same reason explain to those guests who like to eat their salad separately, that this might be the moment to break the habit. The Chief Taster particularly likes the extra lime to squeeze over the salad at the last minute. I particularly like the extra crunch given by the walnuts.

Why ‘rosy’ in the title? It’s the rose harissa which gives a bit of a kick as well as a rosy hue.

Don’t try to make this for more than two, or you will be eating your omelette, while your first guest is just wiping his plate clean….

There is plenty to eat for two, so additional carbs aren’t really necessary. The salad and eggs together make a great lunch or light supper.

For this you will need a 24cm/ “ non-stick frying pan with a removable handle, or one which can be put under the grill. You could make both omelettes together in a larger pan, but it will be a bit more difficult to control.

For a post on harissa and rose harissa, follow this link.

Recipe for puffy, rosy soufflé-omelette with a luscious lime and walnut avocado salad

Serves 2

Ingredients for the soufflé-omelette

• 1 small onion
• 6 large eggs
• 60 ml/¼ cup/4 tbsps milk
• 1 tbsp rose harissa
• 1 tbsp dried oregano
• 70g/⅔ cup grated pecorino
• olive oil

Ingredients for the salad

• 1 lime
• 1 avocado
• 1 medium-sized tomato
• ½ cup walnut pieces
• 1 tbsp capers
• 3 tbsps walnut oil
• Smoked salt
• Urfa pepper flakes

Method

1. Dry fry the walnut pieces in the 24 cm pan briefly for a few minutes. Take out and set aside.
2. Warm some olive oil in the same pan.
3. Peel and chop the onion and get it cooking slowly – you want it to caramelise gently so this will take a good ten minutes.
4. Meanwhile make the dressing. Put the walnut oil into a medium bowl.
5. Cut the lime in half, and grate the zest into the walnut oil. Squeeze in the juice. Season the dressing.
6. In a large mixing bowl put the eggs, the rose harissa, the oregano and the milk. Season the mix.
7. Core and slice the tomato, add to the dressing. Add the capers, and the dry-fried walnuts. Peel and slice the avocado. Add that too.
8. Turn the grill of your oven onto full. Add the onions to the eggs (don’t wash up the pan), beat all together well.
9. Pour half the egg mixture into the pan, tilt to spread evenly over the surface. Cook for about a minute.
10. Sprinkle over half the cheese. Then put the nascent omelette under the grill for about a minute – you will see ‘hills’ rising in it! When you take it out it should be loose in the pan – not sticking to the surface, and the cheese will be golden and melted.
11. Serve the soufflé-omelette folded over, with the salad, and with a quarter lime for each person to squeeze at the last minute over the salad.