Whisk oil, lime, honey and sriracha in a bowl. Cut the Qukes® in half lengthways. Turn cut side down onto the board. Use a wide blade knife to smash the Qukes® into rough pieces. Add to the dressing, stir to coat. Spread avocado over 4 pieces toasted Turkish bread. Spoon over the smashed Qukes and a little of the dressing. Top with salmon. Place on a serving board.
Preheat oven to 200°C fan forced. Scatter the Solanato® tomatoes in a roasting pan. Drizzle with olive oil, sprinkle with chilli and season. Roast for 5 minutes until skins start to split. Whisk eggs and cream together until just combined. Melt the butter in a frying pan over medium-high heat. Add egg mixture. Leave to cook for 30 seconds. Spoon over the tomatoes, gently gather egg mixture from outer edges of the pan into the centre, until eggs form creamy curds. Remove the pan from the heat just before they are cooked. Spoon onto 4 pieces of Turkish bread. Place on serving board. Sprinkle with pecorino. Season.
Add the berries and cheese to the board. Scatter with micro herbs and serve.