Volantino

5 | Wash the celery, remove the leaves and cut it into small cubes. Then marinate it with 3 tablespoons of Extra Virgin Olive Oil, 2 tablespoons of apple cider vinegar, a little salt, ground pepper and basil (or dill) cut into strips; 6 | Place everything in a covered glass container in the fridge until use; 7 | Once cooked, let the carrots and peas cool and mix them with the marinated celery. | Leave to flavour in a closed container in the fridge for about 15 minutes; 8 | After cooking the oats, leave to cool and then put it in the fridge without passing it under cold water. (if you have a blast chiller, the process will be faster); 9 | In the meantime, cut some slices of Montasio Mezzano DOP about 1/2 centimetre high, for a total weight of about 180g, and then cut into small cubes. Using a potato peeler, obtain 8 thin layers of Montasio Mezzano DOP to decorate the plate; 10 | Cut 4 strawberries in half (for the decoration) and the remaining into small cubes; 11 | Mix the vegetables with the oats, added the diced cheese and then the diced strawberries. If necessary, season with salt and pepper; 12 | Season the fresh baby spinach leaves with a tablespoon of extra virgin olive oil and place them on a serving dish; 13 | Place a food ring mould on top of the baby spinach and fill with the oat salad, pressing lightly; 14 | Decorate with a strawberry cut in half and two curled thin layers of Montasio Mezzano DOP; 15 | Remove the food ring mould and finish by decorating the plate with edible flowers. *Attention: if you do not have this cheese, you can simply replace it with any semi-ripened cheese THE HAPPY UNIVERSE OF GRAINS LET’S EAT WELL 73