Soak the chickling vetch for 24 hours. Drain thoroughly and boil until tender with half an onion, a splash of olive oil and two garlic cloves in a saucepan of lightly salted water. Leave to cool in the water and check for salt.

Skin and seed the tomatoes and chop into cubes.

Blanch the parsley in boiling salted water and then cool in ice-cold water. Drain, then blitz until smooth with a little of the chickling vetch water to make up 100ml. Blend this with the xantham gum.

Lightly poach the eggs and reserve.

Place the litão under a running tap, tearing into rough shreds and testing for salt. Cover the litão in the oniony chickling vetch and season with vinegar and extra virgin olive oil. Drizzle with parsley jus and the runny yolk from the poached egg, and garnish with the chopped tomato and fleur de sel.