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.
SAUTÉED BROCCOLI WITH CARROTS, STRAWBERRIES AND BLUEBERRIES
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
Physalis and mushroom quinotto
SALMON WITH BLACK LENTILS AND BLUEBERRIES
BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD
Thai salad with raspberry dressing in a jar
Mixed greens with rough bindweed fruit and Roquefort dressing
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
Baby spinach, broccoli, asparagus, blueberry, and strawberry salad
Lettuce salad with physalis and arugula dressing
