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.
Mixed greens with rough bindweed fruit and Roquefort dressing
Celery, pomegranate arils, and avocado salad
SALMON WITH BLACK LENTILS AND BLUEBERRIES
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
ARUGULA, PEACH, RASPBERRY AND CAMEMBERT CHEESE SALAD
STRAWBERRY, ARUGULA AND MOZZARELLA SALAD
Sweet potato y pomegranate salad
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
Cabbage and pomegranate salad
CUCUMBER AND PHYSALIS NOODLES
