8 servings, 172 kcal per serving
Dice the avocado, add the pomegranate and julienned coriander.
Season with olive oil and salt.
Serve with corn tortillas as an appetizer
Salmon and physalis ceviche
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
Vegan eggplant and chestnut bites with cherry sauce
Delicate salmon roll filled with raspberries on camembert cheese
ONIONS STUFFED WITH CHICKEN & BLUEBERRY SAUCE
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
Coriander and Blueberry Mousse
STRAWBERRY MANGO AND ROSEMARY JAM
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT