Turkey and avocado pitta

Method

Start by slicing the tomato into thin rounds and set aside. Halve the avocado and scoop the flesh into a bowl; if you're not using it immediately, keep the stone in to prevent browning. Mash it lightly with a fork—you want it textured, not a paste.

Warm the pitta in a dry pan or directly over a gas flame for about 30 seconds each side; this softens it without making it brittle and helps it hold the fillings. Lay it flat on your work surface and carefully split open the pocket using a small knife, working from one end. If the pitta tears, you can still use it; just be more cautious with the next one.

Spread the mustard thinly along the inside of the pitta pocket. Layer in the turkey slices first, then the mashed avocado, distributing it evenly to prevent it all sliding out when you bite. Arrange the tomato slices on top, tucking them in firmly. Eat whilst the pitta is still warm and the avocado is soft but not oxidised.