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.
Strawberries, fresh mozzarella and greens salad
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
Roasted pumpkin slices, baby arugula, shredded mozzarella and pomegranate arils salad
Peach, mixed greens, and blackberry salad
Turnip, grapefruit and raspberry salad
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD
Cucumber, blackberry and blueberry salad
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
