Salad of cereals, vegetables and dry smoked cheese

In a saucepan, cook the cereals for 10 minutes: they must remain al dente. When they are ready, drain well and leave to cool.

Meanwhile, prepare the curried peppers and courgettes. Cut the courgettes into thin slices, while the peppers into strips.

Put the extra virgin olive oil, the courgettes and the peppers in a non-stick pan. Add curry and sweet paprika and mix well. Add a pinch of salt. Sauté for 10 minutes, until they are slightly wilted. Once ready, leave to cool.

Dice the seasoned scamorza cheese. In a bowl, pour the cereals, peppers and courgettes and the diced scamorza. Mix well and add a drizzle of oil if needed.

Garnish with fresh oregano leaves and enjoy at room temperature.