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.
Chocolate, hazelnut and strawberry crown
SUGAR-FREE DARK CHOCOLATE AND RASPBERRY PIE
POWDER RASPBERRY RAW BONBONS
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE
Almond, basil and strawberry couscous with grilled salmon
BLUEBERRY AND LEMON SPONGE CAKE
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
BLUEBERRY AND ALMOND PIE WITH CRUMBLE
SUGAR FREE CHOCOLATE AND BLACKBERRY PIE
Roasted carrots with cashew and rough bindweed fruit cream
