Rinse the scallop shells thoroughly.
Put the stemmed rough bindweed fruit, the juice of 4 lemons, a cap of pisco or vodka, salt and pepper in a bowl, and stir.
Distribute the dressing over the 12 scallop shells and serve.
SALMON WITH BLACK LENTILS AND BLUEBERRIES
DRIED BLUEBERRY CHOCOLATE CAKE COVERED WITH HAZELNUT CHOCOLATE CREAM AND STRAWBERRIES
Cherry sponge cake
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
Keto blueberry and lemon sponge cake
DETOX strawberry smoothie
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
MASCARPONE AND BERRY TRIFLE
Chocolate pudding
Strawberry and pastrami salad
