1 bunch
flat leaf parsley
1 bunch
basil
150 g
rocket
1
red bell pepper
300 g
buffalo mozzarella
1
onion
1
clove of garlic
1
organic lemon
4 tbs
olive oil
1 tbs
liquid honey
100 ml
vegetable broth
salt, pepper
50 g
pine nuts, browned
1 1/2 bunches
flat leaf parsley
1 1/2 bunches
basil
225 g
rocket
1 1/2
red bell pepper
450 g
buffalo mozzarella
1 1/2
onion
1 1/2
clove of garlic
1 1/2
organic lemon
6 tbs
olive oil
1 1/2 tbs
liquid honey
150 ml
vegetable broth
salt, pepper
75 g
pine nuts, browned
2 bunches
flat leaf parsley
2 bunches
basil
300 g
rocket
2
red bell pepper
600 g
buffalo mozzarella
2
onion
2
clove of garlic
2
organic lemon
8 tbs
olive oil
2 tbs
liquid honey
200 ml
vegetable broth
salt, pepper
100 g
pine nuts, browned