Avocado & Bean Dip with grilled Potatoes

Instructions

1. Wash the potatoes and boil them with their skins in a pot with water and salt until soft. Then drain and leave to cool briefly. Halve or quarter the potatoes lengthwise, marinate with rapeseed oil and 2 tbsp. soy sauce and grill.
2. In the meantime, halve the avocado, remove the pit and remove the flesh with a spoon. Squeeze the lime. Finely blend both with the beans, 4 tbsp soy sauce, yoghurt and olive oil.
3. Wash, dry and pluck the thyme. Roast the almonds and pumpkin seeds in a pan and glaze with 2 tbsp soy sauce and honey.
4. Pour the avocado bean dip into a bowl. Garnish with toasted almonds, pumpkin seeds and thyme and serve with the grilled potatoes.

Recipe & photo: Kikkoman