1
Put the following ingredients into a mixing bowl: chives, dill, parsley, mint, garlic & chilli.

2
Add the eggs and stir well to combine. Add a pinch of salt and half of the chopped walnuts, pine nuts & almond flakes with the tumeric.

3
Heat a little oil in a frying pan on a fairly high heat & move so that all sides have been coated. Pour the egg mixture into the pan.

4
At first you want your egg mixture to solidify, therefore keep the high heat but once that has been achieved, whack the heat right down so that it slowly cooks through the entire omelette without burning the base.

5
Whilst slowly cooking, chop the avocado and dress onto the plate with the lambs lettuce. Prep the radishes that will dress the Kuku. Put the grill on a medium heat, once the top of the egg is beginning to set, add the remaining nuts and pop under the grill for 2 minutes.

6
Serve in slices with a dollop of Greek yogurt and the sliced radishes on top with a sprinkle of capers.