Volantino

THE HAPPY UNIVERSE OF GRAINS THE RECIPE Hulled oats Fresh peas Carrots Celery heart Strawberries Fresh baby spinach Cheese Montasio Mezzano DOP* Extra virgin olive oil Apple cider vinegar Basil or dill Iodised salt Pepper Edible flowers 320g 200g 240g 80g 200g 120g 200g 4 CC 2 CC q.b. q.b.** q.b. q.b. HULLED OAT SALAD WITH SEASONAL VEGETABLES, STRAWBERRIES AND MONTASIO MEZZANO DOP INGREDIENTS FOR 4 PEOPLE PREPARATION AND COOKING 25 MINUTES + COOLING 20 MINUTES PROCEDURE 1 | Shell the peas and rinse them under cold running water; 2 | Clean the carrots under running water (do not peel them), dry and cut them into small sticks, about 1-2 cm long; 3 | Wash the oats under running water. Put them in a small saucepan and add cold water (or cold vegetable broth) equal to double its volume (e.g. 1 cup of oats + 2 cups of cold vegetable broth). Bring to a boil, lower the heat, cover with a lid and let it simmer for about 20 minutes (the oats will be cooked when it has absorbed the liquid); 4 | Steam the peas and carrots for about 5-7 minutes (for this, you can place a steamer basket or steel or silicone colander over the saucepan with the oats being cooked and cover with a lid); ** SALT A.N.: Salt is already naturally found in food, we recommend that you reduce the salt added to prepare or season your dishes as much as possible. The maximum daily salt intake, to prevent the onset of diseases, should be 5g for adults (attention: 1 teaspoon = ~5g of fine salt or ~7g of coarse salt). Train yourself to find alternatives to reduce salt in the kitchen, you will notice that you will easily get used to the taste. Furthermore, remember to read the labels to avoid overly salty food. Nutritional table per portion Energy (kcal) Lipids (g) of which Saturated fatty acids (g) Carbohydrates (g) of which Sugars (g) Total fibres (g) Protein (g) 661 32.5 14.3 56.4 12.0 15.2 31.4