250 g of runny Vacherin
4 ripe avocados
Cumin, season to taste
Slice the avocados lengthwise and remove the pits.
Spoon out the avocados and cut into small cubes before mixing them with the creamy Vacherin.
Pepper generously and add a little cumin, depending on your taste.
Stuff the empty avocado halves with the Vacherin avocado pulp filling. Place in the fridge for one hour or so.
Serve the avocado halves over a chiffonade of lettuce and eat as a starter.