6 servings
Spread a thick layer of ricotta on the bread slices. Put the blackberries over the ricotta, add honey, salt, and pepper. Top with minced fresh mint and serve.
Marinated tofu tacos with raspberry and jalapeño jam
PACIFIC POMFRET TEMAKI WITH CREAM CHEESE, STRAWBERRIES & TERIYAKI SAUCE
Marinated tofu and physalis Christmas sandwich
Salmon, beetroot and blueberry tartare
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
Vegan physalis focaccia bread
Brie cheese with rough bindweed fruit
SHRIMP-PINEAPPLE BROCHETTES WITH STRAWBERRY DIP
Potato and sweet potato toasts with avocado, shrimp, and blueberries
Five-season salad