Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
ROASTED TOFU WITH TOMATOES & ROUGH BINDWEED FRUIT
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
CLAM AND POMEGRANATE CEVICHE
ROASTED BELL PEPPER, WALNUT & ROUGH BINDWEED FRUIT DIP
Chicken curry, blueberry, and pineapple skewers
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
FETA SKEWERS WITH BLACKBERRIES AND MANGO
Pork Hawaiian roll sandwiches with blackberries
“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
