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.
Roasted carrots with cashew and rough bindweed fruit cream
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
POTATO ROSTI WITH STRAWBERRIES
SHRIMP PIL PIL WITH BERRIES
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
Beetroot and Pomegranate Hummus
Salmon marinated in blackberries
Banana Bread with Blueberries (Vegan)
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE