Mix a squeeze of lemon juice and chopped dill, stuff into the wonton leaves and tie them into sachets with a chive stalk.
Steam the sachets in a broth of a little salt, clear soup, butter and pepper to cover.
For the dip, mash half of the avocado pulp, add pepper, salt, juice of one lemon and yogurt and arrange in a small dessert bowl. Cut the remaining half of the avocado flesh into wedges and marinate with juice of one lemon, salt and pepper.
Arrange everything on a flat plate and garnish with dill sprigs.
Our tip: Always use fresh chives if possible!