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.
RASPBERRY STREUSELKUCHEN
COUSCOUS, CHERRY & CRISPY BACON SALAD
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
Cups filled with almond butter, raspberry jam and white chocolate
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
Heart-shaped puff pastry cake
Cherry lemonade
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
BERRY AND & CUSTARD PIE
