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.
TURKEY BREAST STUFFED WITH BACON, SPINACH, BLUEBERRY AND WHITE WINE-CHERRY SAUCE
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
KETO CHEESECAKE AND RASPBERRY COOKIES
GOAT CHEESE, EGGPLANT AND POMEGRANATE PIZZA
CHEESEBURGER WITH BLUEBERRY JAM
Almond, basil and strawberry couscous with grilled salmon
CREAM CHEESE ROLLS
SMOKED SALMON ROLL WITH CREAM CHEESE AND VEGETABLES
RUSTY RASPBERRY
BLUEBERRY MOUSSE
