Preparation

First of all, cook the Venere rice for about 20 minutes in boiling water. Once it is ready, let it rest for a few minutes then lay the ingredients side by side: the slices of tomato charcuterie, Venere rice, mesclun salad and 2/3 slices of pineapple on top. Finally, garnish with pomegranate seeds.

Season at will with salt and extra virgin olive oil.