Grind the olives, almonds, capers, and olive oil in a food processor or blender until obtaining a paste.
Season with pepper to taste.
Pour over the mixed greens.
For conservation, it is recommended to store it in a jar in the fridge.
SAUTÉED BROCCOLI WITH CARROTS, STRAWBERRIES AND BLUEBERRIES
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
CUCUMBER AND PHYSALIS NOODLES
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
Tropical salad with blueberries
Strawberries, fresh mozzarella and greens salad
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
Cabbage and pomegranate salad
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
