Avocado Dip with New Potatoes

Ingredients

• 3 large avocados
• 200g natural yoghurt
• 1 lime, zest and juice
• ½ lemon, juiced
• 1.25kg baby new potatoes
• 2 tbsp olive oil
• 1 tsp hot chilli powder
• 1 tsp cumin seeds

Method

Blend half the avocado flesh with the yoghurt, lime and lemon juice and seasoning. Dice the remaining avocado and gently stir it in with most of the lime zest. Cover and chill until ready to serve. Boil the potatoes for 6 minutes, drain well and toss with the olive oil, chilli powder and cumin seeds. Heat the oven to 200C/180C fan/gas 6 and roast the potatoes for about 30 minutes, shaking halfway, until golden and tender. Scatter the dip with the remaining lime zest and serve with the hot potatoes.