Halve the avocado, remove the core, remove the peel and cut everything into small pieces. Put everything (100 g avocado pieces, 125 g ricotta, ½ teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil and 2 big pinches of coarse sea salt from the mill) into a slim, tall vessel and puree with a hand blender.

Wash the potatoes (triplets) and boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, let cool a little and peel off.

Serve the ricotta avocado dip with jacket potato triplets, sprinkled with chives and garnished with grapes and a piece of paprika. If necessary, season the jacket potato triplets on the plate with coarse sea salt from the mill.