INGREDIENTS
1
Barlett pear, ripe
1/2
Butternut squash, medium
1
Fennel, bulb
1 tbsp
Ginger, fresh
1
Lime, juice juice of
12
Prunes, dried
1 tsp
Rosemary, fresh
1 tsp
Thyme, fresh
2 tbsp
Honey, raw
1 tsp
Black pepper, freshly cracked
1/4 tsp
Cardamom, ground
1 tsp
Himalayan salt
1/4 cup
Olive oil, extra-virgin
100 g
Chestnuts, roasted and peeled
1/2 cup
Pistachios, raw
The arils from ½ a pomegranate