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.
Mixed greens with rough bindweed fruit and Roquefort dressing
PEAS, 3-CHEESE AND BLACKBERRY SALAD
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
Baby spinach salad with strawberries and balsamic vinegar-mustard dressing
ARUGULA, PEACH, RASPBERRY AND CAMEMBERT CHEESE SALAD
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
Cabbage and pomegranate salad
Cress, blackberry and goat cheese salad
SPINACH AND BLACKBERRY SALAD
Cucumber, blackberry and blueberry salad
