1 large potato
1/2 avocado ready to eat from 'Granot Farmer''
1 tablespoon olive oil
A pinch of coarse salt
For garnish: a thin rosemary sprig
1. Slice a potato thinly, leaving a centimeter from the bottom, so that the slices do not separate from each other.
2. Drizzle olive oil over top and sprinkle with coarse salt.
3. Bake in the oven until the potato is golden brown and cool slightly.
4. Slice half an avocado into thin slices and insert between the potato slices.
5. You can garnish with a thin rosemary sprig on top and serve hot alongside a fresh vegetable salad.
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