6 servings
Cut the cherry tomatoes and physalis into halves, then finely dice the goat cheese.
Season with olive oil, salt and oregano.
Enjoy this fresh and original salad.
CHEESE AND ROSEHIP POWDER COOKIES
GLUTEN-FREE ALMOND AND STRAWBERRY SEMI-BLONDIES
Blueberry-stuffed pumpkin cookies
GLUTEN-FREE STRAWBERRY COCONUT FROZEN PIE (KETO)
TROUT WITH ALMOND, PARMESAN CHEESE AND BLACKBERRY BRITTLE
ROASTED ROSEMARY CHERRY TOMATOES AND PHYSALIS
MOCHI (express version)
Party ice bucket
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
NUTELLA-STUFFED WAFFLES 2.0
