For the salad:

• 2 Green Zebra tomatoes
• 2 tomatoes Pineapple
• Fresh samphire
• Leaves of passion fruit or verbena or coriander or basil
• 2 tbsp of fresh Apicia pollen

For the vinaigrette:

• 6 tablespoons of Vigean quatu'or type oil mixture
• 2 tbsp cider vinegar
• 1 tbsp of honey

1/ Cut the tomatoes and place them in a bowl.

2/ Mix all the vinaigrette ingredients in a separate bowl and drizzle the salad with vinaigrette as desired.

3/ Sprinkle with herbs, samphire and fresh pollen.

• 1 nice sea bass fillet, approximately 250g
• 3 tbsp olive oil
• 2 tbsp beet + hibiscus + raspberry pickle vinegar
• Beet pickles
• Some fresh samphire
• 8 cherries
• 1 tbsp of Fresh Apicia Pollen
• Salt pepper

1/ Cut the fish into thin slices and place them on a plate.

2/ Drizzle with olive oil and pickle vinegar.

3/ Arrange pieces of beetroot pickles, cherry quarters, whole and chopped fresh samphire on top, and sprinkle with fresh pollen.

For the recipe for flavored vinegar and pickles, go to the Persil&Mimosa Instagram page.

• 1 avocado
• 1 banana
• 1 handful of baby spinach
• 500ml of vegetable milk
• 1 teaspoon of honey or agave syrup
• 2 tbsp of Fresh Apicia Pollen
• A little vanilla

1/ Keep 1 tbsp of fresh pollen aside.

2/ Put all the rest of the ingredients in a blender and mix until you obtain a very smooth and creamy texture.

3/ Pour into 2 bowls, and sprinkle the rest of fresh pollen on top.

4/ Add whatever you want as a topping: seeds, crushed nuts, fresh fruits or berries...


Many thanks to Persil and Mimosa for these superb photos and recipes, we invite you to discover her world on @persiletmimosa .