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.
VEGAN STRAWBERRY PANNA COTTA
PUFF PASTRY BREAD SANDWICH WITH MACERATED STRAWBERRIES AND RASPBERRIES
Berry Charlotte
Grilled strawberry cocktail picks
COCONUT AND BLUEBERRY BLONDIES
Raspberry crumble
RISOTTO ALLE FRAGOLE
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
GLUTEN-FREE / SUGAR-FREE ALMOND, ORANGE AND BLUEBERRY BISCOTTI
SUGAR-FREE VEGAN PEANUT BUTTER AND STRAWBERRY BROWNIES
