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.
BLUEBERRY AND RASPBERRY RICOTTA PIE
MERINGUE CHRISTMAS CROWN
Black bean and raspberry chili
Brie cheese with rough bindweed fruit
CUCUMBER AND PHYSALIS NOODLES
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
BLUEBERRY PIE
SHRIMP, GINGER AND MANGO CURRY
BROWNIE AND CHOCOLATE TOPPING
Cherry lemonade
