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.
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Chicken and cherries green salad
Broccoli, berries, and avocado salad
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
Tropical salad with blueberries
Broad bean and blueberry salad
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING
STRAWBERRY, ARUGULA AND MOZZARELLA SALAD
Strawberry and pastrami salad
