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.
SPINACH AND POMEGRANATE SALAD
Tropical salad with blueberries
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
Cucumber, blackberry, and blueberry salad
CUCUMBER AND PHYSALIS NOODLES
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Strawberry and avocado salad
LEAF, NUTS AND ROSEHIP DRESSING SALAD
Cabbage and pomegranate salad
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
