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.
COCONUT AND PHYSALIS JAM SPONGE CAKE
ROASTED ROSEMARY CHERRY TOMATOES AND PHYSALIS
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
GLUTEN-FREE CARROT AND BLUEBERRY SPONGE CAKE
Cocoa bread
WHOLE WHEAT BERRY & PANCAKE
BLACK FOREST CAKE WITH CHERRIES
Roasted pumpkin slices, baby arugula, shredded mozzarella and pomegranate arils salad
MOJITO WITH KOMBUCHA AND STRAWBERRY
Potato omelet with Camembert cheese and blueberries
