Summary

Ingredients

• 500 g potato (s)
• 1 lemon (s), untreated
• 250 g ricotta
• 2 tablespoon olive oil
• a bit salt
• 0.5 teaspoon ½ chilli flakes, dried
• 1 avocado (s), ripe
• 0.5 ½ bunch chives

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Instructions

1. Wash the potatoes and cover with salted water in a saucepan, cover, bring to the boil and cook for 20 minutes.
2. In the meantime, wash the lemon, finely grate 1 teaspoon peel and squeeze out 3 teaspoons of juice. Mix the ricotta with 1/2 teaspoon lemon zest, 2 teaspoons lemon juice and 1 tablespoon olive oil, season with salt and 1/4 teaspoon chilli flakes.
3. Halve, core, and peel the avocado and dice the pulp, mix with 1 teaspoon lemon juice. Cut the chives into rolls.
4. Mix half of the avocado and chives into the ricotta.
5. Drain the potatoes, let them evaporate briefly and peel them.
6. Sprinkle the ricotta dip with the remaining avocado, chives rolls 1/2 teaspoon lemon zest and 1/4 teaspoon chilli flakes. Drizzle with 1 tablespoon of olive oil and serve with the potatoes.