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.
Cherries in syrup kuchen
RASPBERRY PIE WITH CRUMBLE
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
Homemade yogurt with jam
GOAT CHEESE, EGGPLANT AND POMEGRANATE PIZZA
Peach, mixed greens and blackberry salad
PASSION FRUIT AND RASPBERRY PISCO SOUR
Peanut-crusted tofu and rosemary strawberry sauce
Chocolate with berries
Roasted carrots with cashew and rough bindweed fruit cream
