Method

Halve the avocado, remove the stone then scoop out the flesh into a bowl.

Very lightly mash with the lime juice, olive oil, chilli and salt and pepper.

Throw in the spinach and onions to the mix with the seeds and gently fold together, making sure the spinach leaves are coated well in the oil dressing.

Divide the mixture between the hot potatoes and scatter with a few seeds to add a bit of extra crunch.

Finish off with a splash of balsamic.