– 300 g oat grains
– 150 g Bresaola thick-cut and into small strips
– ½ melon cleaned, peeled and diced
– 5 mint leaves minced
– 20 g salted aged ricotta grated
– 2 tbsps. EVO
– salt to taste
– black pepper to taste
Fill a pot with abundant salted water and cook the oat grains for ab. 45 minutes. Once cooked, drain and set the oat aside to cool. Meanwhile, place melon along with mint leaves and the Bresaola in a large salad bowl. Dress with salt, pepper and EVO.
Finally, add in the oat grains and toss in order to well combine all of the ingredients. Sprinkle with some aged ricotta and add a final drizzle of EVO just before serving.