Cook the peas in boiling water for 5 minutes.
Thinly dice the onion and set aside in warm water with salt for 10 minutes.
Put the peas with the pomegranate arils and drained onion and season with oil, lemon and salt.
SPINACH AND BLACKBERRY SALAD
Peach, mixed greens and blackberry salad
Baby spinach salad with strawberries and balsamic vinegar-mustard dressing
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
BABA GANOUSH WITH CHERRY TOMATOES AND FIGS
Chicken and cherries green salad
STRAWBERRY, ARUGULA AND MOZZARELLA SALAD
Lettuce salad with physalis and arugula dressing
Strawberry and avocado salad
Cucumber, blackberry, and blueberry salad
