Avocado carpaccio with shrimp and dill dip

Cooking instructions

Mix Greek yoghurt with juice of ½ lemon, salt, pepper and lots of chopped dill.

Thinly slice the avocados and place them on four dishes.

Make a marinade of ½ lemon, olive oil, salt and pepper. Brush the avocado slices with the marinade and place the prawns on top. Add a few arugula leaves on top and finish off with grated lemon zest.

Serve with slices of bread.