Freeze the avocado half in its cryovac packaging. Once frozen, cut into thirds, lengthwise, and set up a standard breading procedure using flour, egg wash and breadcrumbs.
Transfer the breaded avocados to a quarter-sized sheet tray and freeze until needed for frying.
Fry the breaded avocado halves for about 3 minutes, or until they are golden-brown. Remove them to a second quarter-sized sheet tray fitted with a roasting rack. Reserve for plating.
Mix the couscous salad, cucumbers, heirloom tomatoes and feta cheese in a small stainless-steel bowl. Season with salt and pepper.
Slice the pita along the seam to make a pocket.
Drizzle the eggplant and date jam on the inside walls of the pita pocket.
Fill the pita pocket with the avocado fries, a beet pickled hard cooked egg (cut in half), and the couscous salad.
Pipe a few rounds of the eggplant jam on the presentation side of the filling and garnish with dill sprigs.
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