Cut the avocados in half - simply run a sharp knife around the avocado length-wise and twist the two halves. They should split revealing the stone. Remove the stone.

Scoop out the avocado flesh without damaging the shells  as you need them for your filling.

Sprinkle a little lemon juice over the inside of the shells to prevent them turning dark.

Seed the tomatoes and cut them into small dice like pieces - it is optional to seed them, I often leave them in and they are just as good.

Cut the avocado flesh into small dice-like pieces.

Cut the onion finely.

Mix the tomatoes, avocados, onions and capers with the yoghurt and sprinkle in the remainder of the lemon juice, the oil and seasoning.

Chill the mixture in the refrigerator until you are ready to serve your a dish.

When ready to serve, simply fill the shells with the mixture and dress with a small sprig of parsley.