Ingredients for 4:
4 beans, blanched and split in half
1 roasted and peeled capsicum, seasoned with thyme, mint, garlic, salt and oil
8 segments semi-dried San Marzano tomatoes
8 pieces fresh beetroot, lightly dried in the oven
8 pieces of 2cm potato with skins, pan-fried
8 slices carrot, candied
4 thin slices zucchini marinated in chives and oil
10 cubes celeriac cooked under salt
4 slices grilled zucchini, seasoned with oil
12 slices friariello capsicum, seeds removed
8 fresh tomato segments seasoned with salt and oil
8 onion petals, sweet and sour
Fresh-shelled peas
Oregano and thyme flowers and a selection of various aromatic herbs
Viola Extra Virgin Olive Oil, Colleruita
Tarragon vinegar

Assembling the dish:
In a large serving bowl, artfully arrange all the above ingredients and finish with a drizzle of Viola Extra Virgin Olive Oil, Colleruita

Source: https://viola.it/en/recipes/