Method

Mix the yoghurt, half the lemon juice and all the zest with a pinch of salt and black pepper in a bowl. Set aside.

Quarter the avocados, then cut each piece into thin slices down to the skin. Squeeze over the remaining lemon juice and set aside.

Beat the eggs with a pinch of salt in a small bowl. Heat a small frying pan over a medium heat, add a tiny splash of olive oil, then add half of the egg to the pan, let it set into a kind of pancake for 10-15 seconds. Now, working quickly, put one of the tortillas on top of the egg: you want the egg to still be a bit runny, so it will attach itself to the tortilla as it sets.

When the egg has set, use a spatula to turn the whole thing over, sprinkle over half of the herbs, half the capers and cornichons and half of the parmesan. Cook until the cheese has melted. Repeat for multiple quesadillas.

To serve, fold the tortillas in half and top with the yoghurt and slices of avocado and, to make a meal of them, a little lemon-dressed green salad.