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.
SANGRIA
Cress, blackberry and goat cheese salad
VEGAN COFFEE BLACKBERRY SPONGE CAKE
CHOCOLATE BERRY, BANANA AND MARSHMALLOW FONDUE
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
Physalis crumble bars
JUST BERRIES Smoothie
QUICK BLUEBERRY DESSERT
STRAWBERRY PIZZA WITH CHEESE, CREAM CHEESE AND CHIVES
Homemade yogurt with jam
