Lightly toast the cumin in a dry pan, then tip into a bowl.

Add the flour, baking powder and seasoning with 250g of the MEVGAL yogurt and mix together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Turn out onto a highly floured surface and knead until the dough comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the MEVGAL feta. Add a drizzle of oil and season to taste.

In another bowl, stir the harissa into the rest of the yogurt.

Divide the dough into 8 balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.

Place a griddle pan over a high heat. Once hot, griddle each flatbread for 2 to 3 minutes, until puffed up and charred turning halfway.

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yogurt.