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.
ROASTED EGGPLANT, ZUCCHINI, ONION AND BELL PEPPER SALAD WITH PHYSALIS
Raspberry Daiquiri
Crème caramel with strawberries
FROZEN BLUEBERRY YOGURT PIE WITH ALMOND BASE
MUSHROOM AND POMEGRANATE CARPACCIO
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
Sautéed beef with cherries and rosemary potatoes
ALMOND AND RASPBERRY SQUARES
BERRY TARTINE
CHOCOLATE BRIGADIER PIE WITH SUPER 8 BASE
