Prepare the avocado mash: Cut the avocados in half, remove the stones, and scoop the flesh into a mixing bowl. Add the lemon juice, a generous pinch of salt, and a few grinds of black pepper. Mash with a fork until you have a chunky, creamy mixture — you should still see small pieces of avocado, not a smooth purée. The colour will be a vibrant, pale green that darkens slightly as the lemon juice works its magic.

Toast the bread: Pop the sourdough slices into your toaster or under the grill. Toast until they are deep golden brown and the edges feel firm and crisp to the touch. The smell of toasted bread should fill your kitchen — that toasty, nutty aroma is your signal the base is ready.

Rub with garlic: While the toast is still hot, take the halved garlic clove and rub the cut side firmly over one surface of each slice. You'll see the garlic disappear into the bread, leaving a faint, sharp fragrance behind. This tiny step adds massive depth without any extra cooking time.

Warm the tomatoes: Place a large frying pan over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers and ripples (about 30 seconds), tip in the halved cherry tomatoes, cut side down. Let them cook undisturbed for 2 minutes — you'll hear a gentle sizzle. They should soften and release their juices, turning a deeper, almost jammy red at the edges.

Wilt the greens: Add the rocket to the pan with the tomatoes. Toss quickly with a wooden spoon or spatula for about 30 to 45 seconds. The rocket will collapse dramatically, turning from a pile of fresh leaves into a dark, tender mass that smells earthy and slightly peppery. Remove the pan from the heat immediately — you don't want the greens to go slimy or lose their vibrant colour.

Assemble the toast: Lay the garlic-rubbed toast on plates. Divide the avocado mash evenly between the slices, spreading it right to the edges with the back of a fork. Spoon the warm tomatoes and wilted greens over the top, letting any pan juices soak into the bread. Finish with a drizzle of olive oil, a pinch of flaked sea salt, and chilli flakes if you like a little warmth.

Serve immediately: This toast waits for no one. The contrast between the crisp, warm bread and the cool, creamy avocado is at its best the moment it's assembled. Eat straight away while the tomatoes are still warm and the greens are tender.