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.
SALMON CARPACCIO WITH PALM HEARTS, CAPERS, PARMESAN CHEESE & BLUEBERRIES
VEGAN STRAWBERRY PANNA COTTA
SUGAR FREE CHOCOLATE AND BLACKBERRY PIE
ROASTED EGGPLANTS STUFFED WITH YOGURT AND POMEGRANATE
WHOLE WHEAT BERRY & PANCAKE
SPICED MEATBALLS
PASSION FRUIT AND RASPBERRIES GIN TONIC
SALMON WITH BLACK LENTILS AND BLUEBERRIES
RASPBERRY PIE WITH CRUMBLE
PRALINE AND BERRY PARFAIT
