1 clove of garlic, in skin
3 tablespoons Greek yoghurt
A handful of greens to wilt eg baby spinach, chickweed etc.
A twist of lime juice
A small nob of butter (optional)
Freshly ground salt and pepper
Preheat oven to 200C
Put potato and clove of garlic in oven proof vessel and bake.
Remove garlic after 15 minutes. Squeeze out from skin.
Bake potato for an hour or until cooked.
While potato is baking combine lime juice, roasted garlic flesh, and yoghurt in small bowl.
Wilt greens in microwave, or in a pan with a lid or by washing over with boiled water.
Put potato on plate, and cut in half then - depending in size and shape -quarters or sixths.
Place small dabs of butter in cut potato.
Distribute greens over potato, then slices of avocado.
Dollop yoghurt mixture on top.
Season to taste.