Heat a skillet or griddle over medium heat. Lightly butter or brush each slice of multigrain bread with the butter/olive oil. Toast the bread 1–2 minutes per side, pressing gently, until golden brown and crisp at the edges. Remove and keep warm.

Prep tomatoes and herbs

While the bread toasts, halve the heirloom cherry tomatoes and place them in a small bowl. Finely chop the soft herbs (basil, chives, parsley). Set aside about half the chopped herbs for garnish and mix the rest with the tomatoes if you prefer a tossed topping.

Make avocado smash

Cut the avocados in half, remove pits, and scoop the flesh into a medium bowl. Add the lemon juice, olive oil, 2 pinches of sea salt, and a pinch of black pepper. Using a fork, roughly mash the avocado—leave some small chunks for texture. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Assemble

Divide the mashed avocado evenly across the two toasted multigrain slices, spreading to cover. Spoon the halved heirloom tomatoes on top (or scatter if mixed with herbs). Crumble the sheep's milk feta over each slice evenly (about 20 g per slice). Sprinkle red chili flakes to taste (about 1/2 tsp per slice or split) and scatter the remaining chopped herbs and microgreens if using.

Finish and serve

Drizzle a thin thread of extra-virgin olive oil over each slice and add a final pinch of sea salt and freshly cracked black pepper. Serve immediately with an extra lemon wedge on the side for squeezing over the top.