Rinse the D'Amico cereals and pulses under running water, drain well and place in a bowl.
Wash the oranges and grate part of the zest into the cereals and pulses.
Peel the oranges and, with the aid of a paring knife, remove the skin separating the segments to obtain citrus fillets.
Add the orange fillets to the cereal and legume mix; season with extra virgin olive oil, salt, ground pepper, balsamic vinegar, Worcester sauce, chopped mint and fresh dill.
Finely slice the marinated salmon.
Arrange the salad on the serving plate with the help of a food ring mould, arrange the salmon slices neatly and garnish with yellow and red cherry tomatoes.
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