Sliced Avocado and Bean Salad
Wash the potatoes and steam for about 25 minutes, or until cooked. Let cool to lukewarm and halve each potato.
Wash and trim the beans and blanch in boiling, salted water for 3-4 minutes until al dente. Refresh in cold water and drain well.
Cut the bacon into strips. Heat the oil and fry the bacon until golden brown, then drain on paper towel.
Mix the yogurt and creme fraiche smoothly with the lemon juice. Add sugar and salt to taste.
Peel and halve the avocados, remove the pits and cut the fruit into wedges. Arrange on 4 plates at once with the other ingredients and sprinkle with the dressing. Season with freshly milled pepper and serve garnished with dill tips