Avocado Rounds with Ricotta, Soft Herbs, Pickled Shallot & Chilli Honey

2 Slices of Good Sourdough

1 Ripe Shepard Avocado

150 g Fresh Ricotta

1 Small Shallot

2 tbsp Apple Cider Vinegar

1 tsp Caster Sugar

Small handful of Soft Herbs (e.g. Parsley, Dill or Chives)

1 tbsp Chilli Honey

Extra Virgin Olive Oil, for drizzle

Salt Flakes and Cracked Black Pepper, to taste

Place the sliced shallot in a small bowl with vinegar and sugar. Toss and set aside for 15 minutes to lightly pickle.

Toast the sourdough until golden and crisp. Drizzle lightly with olive oil.

Spread ricotta generously over the toast. Season lightly with salt and pepper.

Slice the Shepard avocado into clean, even rounds and layer neatly over the ricotta.

Drain the shallots and scatter over the top with plenty of soft herbs.

Finish with a drizzle of chilli honey and an extra pinch of sea salt.