1 long granary or multigrain baguette, cut into large cubes
1 tablespoon avocado oil, plus extra to serve (optional)
125 g (4 oz) watercress leaves
8 thin Serrano ham slices
4 plum tomatoes, sliced
2 ripe but firm Hass avocados, peeled, stoned and sliced
3–4 teaspoons raspberry vinegar, plus extra to serve (optional)
50 g (2 oz) walnuts pieces (optional)
salt and pepper
Preheat the oven to 180°C (350°F), Gas Mark 4. Scatter the baguette cubes over a large baking sheet, drizzle with avocado oil and season with salt. Cook the cubes in the oven for 10–12 minutes until crisp and golden. Remove from the oven and set aside to cool.
Put the watercress leaves on to serving plates and arrange the slices of ham, tomato and avocado over them. Scatter over the cooled croutons, then drizzle with raspberry vinegar, to taste, and season generously with pepper.
Scatter with the walnuts, if using, and serve drizzled with a little extra avocado oil and raspberry vinegar, if liked.