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, beetroot and blueberry tartare
MINI SOPAIPILLAS WITH BLOOD SAUSAGES AND PHYSALIS CHUTNEY
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
Roasted sweet potato disks with quinoa and strawberry timbale
Breakfast toast
Ricotta toasts and quick berry jam
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
Gluten-Free Bruschetta with Strawberries
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
Beetroot, avocado, and raspberry gazpacho
