A colourful, easy-to-make sandwich that makes for a quick brunch or lunchtime meal.
Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
Add the sea salt and lemon zest to a bowl and combine with your fingers.
To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.