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.
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
Almond and Egg Yolk Bonbon Cake
homemade strawberry jam
MINI PERUVIAN CAUSA STUFFED WITH SHRIMP AND SPICY CHERRIES
Cucumber, blackberry and blueberry salad
RASPBERRY STREUSELKUCHEN
WHITE CHOCOLATE PANNA COTTA
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
