Start by putting all the omelette ingredients into a bowl, except for the shallot and pepper.

Give everything a good mix and set aside for 10 minutes.

Meanwhile, make the salsa. Add all the ingredients to a bowl, give it a good mix and set aside.

In a hot frying pan, add a drizzle of olive oil and fry the shallot and pepper for about five minutes.

Next, add the omelette mixture to the pan exactly as you would a traditional omelette and make sure it is evenly spread over the base.

Fry for five minutes and then flip it over to cook the other side.

Get out a serving plate and transfer the omelette to it. Add one handful of rocket on one side, a spoonful or two of mango salsa, some sliced avocado, some spring onion and the pomegranate seeds, if using.

You can choose to eat the omelette flat or fold it over on one side so that its shaped like a half moon. Eat immediately.

This high-protein chickpea omelette with avocado and mango salsa is the perfect post-workout meal