2 Pink grapefruit
2 Lawyer
125 g Natural sheep yoghurt (1 pot)
1 Lemon (its juice)
3 pinches Espelette pepper
12 strands Chive

  1. Cut the citrus fruits in half horizontally and detach the segments with a grapefruit knife (with the tip of its curved blade, it allows to detach the flesh without the thin skin). Take half of the segments for the salad recipe.
  2. Peel avocados, sprinkle with lemon juice, add sheep's yogurt, salt and Espelette pepper. Mix everything to obtain a creamy mash. Stir in the chopped chives, mix and fill the empty spaces of the half-grapefruit with the avocado puree. Book fresh.

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