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.
Blueberry chutney-stuffed turkey breast
RASPBERRY AND POMEGRANATE GALETTE
KETO YOGURT BAR
COCONUT & STRAWBERRY MERINGUE ROLL
BULGUR AND BLACKBERRY SALAD
SUGAR-FREE DARK CHOCOLATE AND RASPBERRY PIE
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
Berries platter
SPINACH AND BLACKBERRY SALAD
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
