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.
Vegan physalis focaccia bread
WIENER SCHNITZEL WITH MUSTARD SAUCE & CHERRY CHIMICHURRI SAUCE
RASPBERRY PIE WITH CRUMBLE
Lucuma, walnut and dulce de leche dessert
Peach, mixed greens and blackberry salad
Pineapple sponge cake
Tropical salad with blueberries
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
PALM HEARTS AND BLUEBERRY CEVICHE
Pumpkin and physalis pie
