6 servings
Cut the cherry tomatoes and physalis into halves, then finely dice the goat cheese.
Season with olive oil, salt and oregano.
Enjoy this fresh and original salad.
CHERRY MUFFINS
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
VEGAN BERRY MUFFINS
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
Cucumber, blackberry and blueberry salad
Strawberry and lemon cake
Vegan zucchini and strawberry caramelized flatbread
Keto sponge cake with blueberries
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
CHRISTMAS STAR
