Slice the mushrooms thinly and arrange the slices in a plate.
Add the pomegranate arils and grated cheese over the mushrooms.
Drizzle some olive oil and lemon juice on top. Season with salt and pepper and serve.
APPLE CRUMBLE CAKE
LEMON FROSTING AND ROUGH BINDWEED FRUIT SPONGE CAKE
ROASTED MANGO SALAD WITH STRAWBERRIES AND BLUEBERRIES
Broccoli and blueberry retro salad
Ricotta, lemon and blueberry pie
Cashew and strawberry vinaigrette bruschettas
SALMON TIRADITO WITH PASSION FRUIT DRESSING
POMEGRANATE JAM WITH HOMEMADE BREAD
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
Pesto trigotto with physalis and serrano ham chips
