Juice of 1 lemon 4 tsp maple syrup 1/2 tsp salt 1 cup diced red pepper 2 tsp olive oil 1 1/2 cups frozen wild blueberries 1 bunch of carrots 1/3 cup roasted walnuts 1/2 pineapple pieces
Mix lemon juice with maple syrup, salt, pepper and oil. Add wild blueberries and let them defrost in the marinade. Peel carrots and either cut them into very thin slices or use prepared matchstick carrots. Make 8 carrot ribbons with a potato peeler for garnish.
Chop walnuts and roast in a coated pan.
Cut the pineapple into small cubes. Mix the carrots, walnuts and pineapple pieces and carefully bring them together with the marinated wild blueberries. Serve soon after mixing in berries.
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