This recipe is completely bonkers but, trust me, it’s utterly delicious.

Turn the grill on to high.

Halve and destone the avocado, then scoop the flesh on to a board.

Finely grate over the Parmesan and smash with a fork until super smooth, then season to perfection with sea salt and black pepper.

Lightly toast the bread.

Spread each piece of toast, from corner to corner, with the harissa, then spoon the cottage cheese into the centre.

Use a knife to spread the avocado over the cottage cheese and all of the toast, nice and high, then poke in the chickpeas.

Place on a tray, drizzle with 1 teaspoon of olive oil and pop under the grill for 10 to 15 minutes, or until lightly golden.

Drizzle with extra harissa, to serve.