however much jamon iberico you want
2 tomatoes
handful of micro herbs (basil, dill, fennel, parsley or if you’re feeling fancy add some edible flowers)
1 avocado
extra virgin olive oil
1 lemon
sourdough bread
goats cheese (chèvre is my preference, for those in Australia Meredith goat cheese)

Chop the tomatoes to whatever size you like, size doesn’t matter

Place in a bowel with the micro herbs and season with salt and pepper. I’m a smashed avocado girl, so I put my avocado straight onto the toast. Then dress with lemon and oil to how you like it, you don’t need much oil when you’re eating high fats like avocado or cheese, so ease up on the oil

Toast the sourdough bread and put the salad on top, garnish with the jamon iberico and goats cheese

Pro Tips
poached egg always goes well with this dish
experiment with seasonings, I really enjoy lemon myrtle or saltbush with avocado
I’m a bit of an oil snob, so I always recommend getting a greek or Spanish extra virgin olive oil