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.
Broccoli and blueberry retro salad
Chicken and cherries green salad
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
Farfalle with Dehydrated Blueberries
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
Sweet potato y pomegranate salad
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
CHICKEN AND BERRIES SALAD WITH YOGURT
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
Thai salad with raspberry dressing in a jar
