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 MANGO SALAD WITH STRAWBERRIES AND BLUEBERRIES
SAUTEED ASPARAGUS WITH BLACKBERRY BUTTER (KETO)
BULGUR AND BLACKBERRY SALAD
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
Chicken and cherries green salad
Mixed greens with rough bindweed fruit and Roquefort dressing
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
Tropical salad with blueberries
Peach, mixed greens and blackberry salad
Physalis and mushroom quinotto
