Put the broad beans in a saucepan with boiling water and salt, and boil them for 5 minutes. Allow to cool, then peel them.
Dice the onion and mince the coriander. Put all the ingredients together and add the lemon juice, oil, and salt to taste.
Lettuce salad with physalis and arugula dressing
Cobb salad with raspberries and blackberries
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
PEAS, 3-CHEESE AND BLACKBERRY SALAD
Wild rice salad with lemon and physalis dressing
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
Physalis and mushroom quinotto
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
CHICKEN AND BERRIES SALAD WITH YOGURT
Strawberry and pastrami salad
