Potatoes with Avocado Topping

Rinse the potatoes and cook in boiling salted water for 30-35 minutes. Roast the pine nuts in a frying pan without fat, turning until golden brown.

Peel and chop the onion and garlic. Remove the skin from the avocados, cut them in half and remove the stone. Finely dice a quarter of the avocados and mix with a quarter of the lemon juice. Mash the remaining avocados with the remaining juice of one lemon and the milk, mix with mayo, curd, onion and garlic, season with salt and cayenne. Cut basil, except for a few leaves, into tender strips and fold in. Serve garnished with pine nuts, avocado cubes and basil with the potatoes.

Time required approx.: 30 min.

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