Omelette Wraps with Smoked Salmon & Spiced Chickpeas

10 Minutes prep, 20 Minutes cook

Serves 2

Ingredients

20g of toasted pumpkin seeds

Olive or rapeseed oil, for frying

100g tinned chickpeas

½ tsp smoked paprika

1 pinch sea salt

3 Clarence Court Burford Brown eggs, whisked

50g hummus

100g smoked salmon

1 tbsp chopped dill

½ lemon

Method

Toast the pumpkin seeds 2-3 mins until golden, then leave to cool. Place a frying pan on a medium heat, add a tbsp of olive or rapeseed oil. Add in the chickpeas, smoked paprika and a pinch of salt – cook for 10 minutes until the chickpeas are golden.

Whisk the eggs in a bowl and heat an omelette pan to a medium heat. Coat the pan with olive or rapeseed oil. Pour half the egg mixture into the pan, allowing it to spread evenly. Pop the lid on and allow to cook through – 3-4 minutes should do the job. Repeat with the other half of the egg mixture, creating another omelette wrap.

Place each egg wrap on a plate and cover with a generous dollop of hummus. Top with smoked salmon and chickpeas, then sprinkle over the dill and toasted pumpkin seeds, roll up your egg wrap or eat as an open omelette. Serve with a wedge of lemon.