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.
DULCE DE LECHE AND RASPBERRY CREPES
Ginger and berry house
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
FETA SKEWERS WITH BLACKBERRIES AND MANGO
SPINACH AND BLACKBERRY SALAD
CHERRIES AND ALMOND SQUARES WITH CRUMBLE
GOLDEN RASPBERRY CRUMBLE
Octopus carpaccio with Thai sauce and blueberries
SUMMER PAVLOVA
Chocolate with berries
