Leonardo Pellacani

Serves 6

Rinse the quinoa under running water then cook in plenty of salty water, drain and leave to cool. In the meantime arrange the Tuttocampo vegetables, the pieces of Soleggiati tomatoes, the cheese and the spicy olives in a pan. Add the chopped rocket and finally the quinoa. Carefully combine the ingredients and season with extra virgin olive oil and salt. Plate the quinoa using a pasta cutter to give it a round shape then decorate with the diced vine tomatoes and a drizzle of extra virgin olive oil previously fragranced with basil.