6 servings
Place the slices on a plate.
Using a cheese slicer, cut some small parmesan cheese flakes and add them on top of the carpaccio, then the blueberries, and finally, pour the lemon juice, olive oil, and some salt and pepper.
ROASTED PUMPKIN BRUSCHETTA WITH RICOTTA, CASHEWS AND DRIED BLUEBERRIES
Salmon and physalis ceviche
Octopus carpaccio with Thai sauce and blueberries
Peanut-crusted tofu and rosemary strawberry sauce
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING
Vegan physalis focaccia bread
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
Grilled skirt steak crostini with blueberry and merlot reduction
