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ingredients
Lemon juice
2 tbsp
Button mushrooms
100g / 1 1/4 cups
Pomegranate
1/2
Extra virgin olive oil
2 tbsp
Sesame seeds
2 tbsp
Preparation
- Halve the apples and core, then slice into thin half moons. Tip into a bowl and stir in a little lemon juice to prevent browning.
- Cut the cheese into thick slices and arrange on a plate with the apple slices.
- Finely slice the mushrooms and scatter around the cheese.
- Holding the pomegranate half skin side up, bash with a wooden spoon to release the seeds.
- Drizzle with olive oil and serve with a pinch of cayenne and a scattering of sesame seeds.
