Method

1. Preheat the oven to 180c. Line a baking tray with baking paper.

2. Arrange the cherry tomatoes on the tray and season with salt and pepper. Roast for30 minutes, or until the tomatoes start to burst. Remove from oven.

3. When the tomatoes are almost done, prepare the eggs.

4. Bring a medium pot of water to a boil over high heat. Reduce the heat to medium, so the water maintains a gentle boil.

5. Using a slotted spoon, carefully lower the eggs into the simmering water. Set a timer for 7 minutes.

6. Fill a large bowl with cold water and add a handful of ice. When the timer goes off, remove the eggs from the hot water, and immediately add them to the ice bath. Allow them to chill for at least 3 minutes.

7. Tap the bottom of a soft-boiled egg to remove a little of the shell. Carefully slide a small spoon between the egg and its shell and slide it around the egg to loosen the shell and remove it. Keep the eggs whole, or slice in half.

8. Arrange salad leaves on a plate and place the avocado slices, eggs and tomatoes.

9. Scatter the fetta, walnuts and parley over the top.

10. Sprinkle with chili flakes