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.
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
Cobb salad with raspberries and blackberries
Arugula, roasted pumpkin, and blueberry salad
ARUGULA, PEACH, RASPBERRY AND CAMEMBERT CHEESE SALAD
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
Strawberry and pomegranate salad
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
Cucumber, blackberry and blueberry salad
Cucumber and blueberry salad
