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.
SUGAR-FREE POPPED QUINOA AND BLUEBERRY BAR
BANANA & BERRY ICE CREAM COOKIE SANDWICH
VEGAN ALMOND AND STRAWBERRY FLAN
SALMON TIRADITO WITH PASSION FRUIT DRESSING
PRALINE AND BERRY PARFAIT
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT
Berry Rosé
LEMON FROSTING AND ROUGH BINDWEED FRUIT SPONGE CAKE
Raspberry and crunchy granola parfait
Blueberry-stuffed pumpkin cookies
