Mix the flours with ½ teaspoon flaky salt and plenty of black pepper. Add 120g cold water and whisk to form a smooth batter. Stir in the onion, halloumi and green chilli.

Heat the oven to 160°C to keep the finished waffles warm as you work through the batter. Heat your waffle machine to its highest setting. Brush the inside with a little oil, pour in an appropriate amount of batter (it will depend on your machine) and scatter over 1 teaspoon cumin seeds – be careful not to overfill as this mixture expands. Close and cook until lightly browned and crisp, about 5 minutes, then ease the waffle from the machine. Repeat with the rest of the batter, adding more oil as necessary, keeping the others warm.

Fill a medium saucepan with water and heat to just below boiling (bubbling water isn’t good for a beautiful poached eggs). Crack the first egg into a small sieve to remove any loose, runny white and tip the rest of the egg into the water. Repeat with the other eggs, trying to space them evenly in the pan. Start checking if the eggs are done after a couple of minutes by lifting one out with a slotted spoon and giving it a little wobble – you can see which bits might need more cooking. My egg is done when all the white around the yolk is just set and the yolk is still soft and very runny.

Peel, slice and season the avocado with a little flaky salt and a squeeze of lemon. Pile the warm waffles with avocado slices, poached eggs and herbs.