A middle-Eastern take on avocados that makes a great lunchtime salad or light summer starter when watermelons line the fruit stalls.
Turn the grill onto medium-high and cut open the flatbreads. Brush the insides with half the olive oil and season with salt and pepper. Grill for a few minutes until gently toasted. Set aside.
Quarter, de-stone and peel the avocados and dice the flesh into a bowl with the lemon juice. Toss in the rest of the salad ingredients, except the za’atar. Pile the salad on top of the grilled flatbreads and sprinkle with za’atar. Serve at once. This is also delicious with a handful of sprouted seeds tossed into the salad.