200 g cous cous

100 g carrots

100 g courgettes

1 heart of lettuce

50 g celery

1 small red apple

100 g pomegranate grains

60 g shelled walnuts

Italian extra virgin olive oil, salt

Balsamic Vinegar of Modena PGI

Prepare the cous cous following the instructions given on the pack.

Fluff it up with a fork and dress it with a dribble of oil and a pinch of salt.

Peel the carrots, remove the green part of the courgettes, cut everything into small pieces and coarsely blend with the celery. Put all the vegetables in a bowl, add the pomegranate grains and the red apple cut into dices.

Emulsify 4 tablespoons of oil with half a teaspoon of salt and 2 tablespoons of Balsamic Vinegar of Modena PGI.

Dress the vegetables with the emulsion and leave to flavour for 5 minutes.

Add the cous cous, the lettuce cut into strips and the chopped walnuts. Mix well and leave to rest for another 5-10 minutes before eating.