Method

Start by making the spice and nut blend. Place a frying pan on a medium heat and add the whole spices. Toast on a low heat for around 1 minute, until smelling delicious. Tip the spices into a pestle and mortar or spice grinder and crush until smooth.

Place the toasted nuts, sesame seeds, and Rooted Spice blend or ground spices into the grinder and pulse until you reach a sandy textured mixture. Tip onto a plate and place to one side.

Bring a large pan of water to the boil and cook the eggs for 6-7 minutes. When cooked, remove the eggs with a slotted spoon into a bowl of iced water to chill.

Meanwhile, slice and roughly chop the tomato selection, and add to a large bowl. Add the chopped shallots, garlic, red wine vinegar, oil and honey to a clean jam jar with a lid. Season with salt and pepper. Shake well and pour over the tomatoes, then toss together.

When ready to serve, toss most of the herbs and feta with the tomatoes and divide between serving plates. Sprinkle over the remaining herbs and cheese. Peel the eggs and lightly wet them with cold water, then roll them in the spice blend. Cut them in half and place on the plates of salad. Serve with warm flatbreads and a little sprinkle of salt and pepper.