Avocado Stuffed with Chicken and Leeks
Rinse the leek, trim and cut into rings. Rinse the chicken, pat dry and cut into small pieces. Peel the garlic, chop finely and mix with the chicken and curry powder and season with salt and cayenne pepper. Heat the oil and sauté the leek for 2-3 minutes. Remove from the heat and let cool. Season with lemon juice.
Combine the mayonnaise and crème fraîche. Cut the avocados in half and remove the pits. Fill each with a little mayonnaise mixture and Parmesan. Top with the chicken and leeks and garnish with sprouts and chives.