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.
TERERÉ WITH LEMON AND STRAWBERRY SLICES (COLD MATE)
BLACKBERRY BUTTER
CHICKEN FILLETS WITH CURRY & BLUEBERRY SAUCE WITH MASHED POTATOES
ABALONE AND BLUEBERRY TIRADITO WITH CORIANDER-AVOCADO DRESSING
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
CAULIFLOWER AND BROCCOLI BROCHETTES WITH DRIED BLUEBERRY GREMOLATA
PEAR MUFFINS WITH BRITTLE TOPPING
SHRIMP CEVICHE WITH MANDARIN DRESSING
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
Physalis in mint syrup
