Turkish eggs for Easter with Salmon, Dill and Avo hummus by Claire Joy

Serves 2

For the Yoghurt:

½ cup double cream yoghurt

1 lime, juice

2 tbsp dill, chopped

Salt and pepper

For the Hummus:

1 can chickpeas (reserve some for serving)

1 garlic clove

1 lime, juice

1 tbsp tahini

2 tbsp olive oil

1 avocado

Salt and pepper

To serve:

4 poached eggs

100g smoked salmon

1 lime, quartered

6 slices crusty bread

Smoked paprika

Method:

Mix the yoghurt, lime juice, dill and season to taste. Set aside.

Place all the ingredients for the hummus into a food processor and blitz until smooth and creamy.

Serve the hummus and dill yogurt on a medium sharing platter together with the poached eggs, pieces of smoked salmon, fresh lime, crusty bread and sprinkled with smoked paprika and chickpeas.