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.
RASPBERRY STREUSELKUCHEN
BAILEYS TRES LECHES CAKE WITH MOCHA AND BERRY SPONGE
Salmon, beetroot and blueberry tartare
Potato omelet with Camembert cheese and blueberries
YOGURT & BERRY PIE
PHYSALIS CHUTNEY
PASSION FRUIT AND RASPBERRY PISCO SOUR
Chocolate flan
Meringue and Raspberry Cake
PASTA WITH MUSHROOM AND PEANUT CREAMY SAUCE WITH TRUFFLE AND POMEGRANATE
