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.
Pearled barley and blueberry salad
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
Cucumber, blackberry, and blueberry salad
Arugula, radish, and strawberry salad with balsamic vinaigrette
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
Cabbage and pomegranate salad
Chicken and cherries green salad
Grilled peach salad
Broccoli and blueberry retro salad
LEAF, NUTS AND ROSEHIP DRESSING SALAD
