Wash the potatoes, cut them into wedges then half boil them in salty water.
Drain them and set aside for a few minutes to get get rid of the water.
Heat sunflower oil in a frying pan and fry the potatoes in batches.
In the meantime, dice the tomatoes, onion, cucumber and chopped parsley and coriander and transfer them to a bowl.
Season with salt, pepper, cumin, lemon juice and olive oil.
Mash the avocados, add lemon juice and salt.
Cut the green olives into circles.
In a serving dish, put the fried wedges, add shredded goat cheese, the tomato salad, the mashed avocados and the olives.