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.
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
Chicken and cherries green salad
SAUTEED ASPARAGUS WITH BLACKBERRY BUTTER (KETO)
Baby spinach, broccoli, asparagus, blueberry, and strawberry salad
CUCUMBER AND PHYSALIS NOODLES
Lettuce salad with physalis and arugula dressing
Thai salad with raspberry dressing in a jar
Strawberries, fresh mozzarella and greens salad
