The summer table turns green with this super veg rice salad!
A fresh, light first course made of vegetables but decidedly tasty thanks to the smoked touch of scamorza cheese.
A practical idea, ideal to prepare in advance and take to work, or on a trip to the seaside or in the mountains.
SERVES 4 PEOPLE
READY IN 20’
1 tablespoon extra virgin olive oil
salt to taste
10 oz rice
4 tablespoons frozen peas
Water to taste
Cooking salt to taste
5 oz smoked provola cheese
2-3 tablespoons seed oil
1 teaspoon parsley, chopped
STEP 1: GRILL ZUCCHINI
Wash and slice zucchini.
Warm the grill, add oil and sliced zucchini and cook for a couple of minutes adding a pinch salt.
Now slice then into cubes.
STEP 2: COOK THE RICE
Cook rice following pack instructions: in hot salted water together with frozen peas,
Once cooked, rinse under cold water to cool down; then transfer it in a large bowl.
STEP 2: CUT SMOKED PROVOLA CHEESE
Cube smoked provola cheese.
STEP 3: COMBINE
Combine cooked rice and peas with zucchini and provola cheese.
Add oil and parsley and mix with a spoon.
#getBready & enjoy your meal!