Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
Mozzarella cheese, blueberry, and basil brochettes
VEGAN GRILLED BLACKBERRY, BASIL AND CHEESE SANDWICH
Artichokes with blueberry mayonnaise
Pâté with Raspberries
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
Beetroot, avocado, and raspberry gazpacho
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
