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.
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
CHICKEN AND BERRIES SALAD WITH YOGURT
Strawberries, fresh mozzarella and greens salad
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
Chinese salad with physalis
Wild rice salad with lemon and physalis dressing
Thai salad with raspberry dressing in a jar
BEAN AND BLACKBERRY SALAD
