Method

Pre-heat your oven to 200ºC/180ºC (fan.)

Place the cauliflower florets on a baking tray. Scatter over the cumin seeds and a good pinch of salt, then drizzle a couple of tablespoons of olive oil and give a good mix so all the cauliflower is coated. Place in the oven for 15 minutes.

In a medium sized bowl, add the yoghurt, chopped herbs, minced garlic, juice of half a lemon, a good drizzle of olive oil and a tablespoon of dukkah. Stir to combine, season to taste, and set aside.

Check the cauliflower after 15 minutes. Use a sharp knife to test – if it still feels a little firm, pop back in the oven for a couple more minutes. Once done, set on the side while you fry your duck eggs.

Put a small knob of butter and a splash of olive oil in a frying pan on a high heat. Once bubbling, crack the egg in. After a minute or so, once the edges of the white have started to crisp up, turn down to a medium heat, cover and cook for a further 2 minutes.

To serve, spoon the yoghurt onto each plate then add the cauliflower, a good scattering of the remaining dukkah, a few sprigs of mint and dill, then crown with the duck egg, a sprinkle of toasted flaked almonds and seasoning.