In a small bowl, combine the ricotta, lemon zest and ½ teaspoon of lemon juice until nicely combined.

Remove the skin from the avocado and squeeze over a little fresh lemon juice to prevent browning while adding a lovely citrus freshness.

Place the avocado flat-side down and slice it thinly. Gently fan the slices out on a chopping board.

Spread the lemon ricotta generously over the toasted bread.

Using a large knife or spatula, carefully lift the fanned avocado and place it on top of the ricotta.

Drizzle over the hot honey, followed by the crispy chilli oil.

Finish with a sprinkle of flaky sea salt and a scattering of micro herbs.