Toast the Bread: Start by toasting your sourdough slices until they are golden brown and crisp. You can do this in a toaster, under the grill, or in a hot, dry frying pan. A good, sturdy toast is the foundation of this recipe. For a guide on getting it just right, you can check out these tips on how to toast bread perfectly.

Prepare the Avocado: While the bread is toasting, halve the avocado, remove the stone, and scoop the flesh into a medium bowl. Add the lemon juice, a generous pinch of flaky sea salt, and a few grinds of black pepper.

Mash the Avocado: Using a fork, gently mash the avocado against the side of the bowl. We’re not looking for a perfectly smooth purée; some chunkiness adds wonderful texture. Set aside for a moment.

Season the Cottage Cheese: In a separate small bowl, combine the cottage cheese and most of the chopped chives (save a few for garnishing). Mix gently to combine. I find that lightly whipping it with a fork for about 30 seconds makes it extra creamy.

Assemble the Toast: Once the toast is ready, place it on your plates. Drizzle a tiny bit of the extra virgin olive oil over the hot toast to let it soak in.

Layer the Toppings: Spread the chive-infused cottage cheese evenly over each slice of toast, going right to the edges. This creates a brilliant creamy barrier that helps keep the toast from getting soggy.

Add the Avocado: Spoon the mashed avocado mixture on top of the cottage cheese, spreading it out gently.

Garnish and Serve: Finish by drizzling the remaining extra virgin olive oil over the avocado. Sprinkle with the red chilli flakes and the reserved chopped chives. Add one final pinch of flaky sea salt and serve immediately while the toast is still warm.