Chickpea salad with scampi in mustard vinaigrette

Name: Chickpea salad with scampi in mustard vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 TABLESPOONS (10 ml each) Instant vegetable stock; 1 tablespoon (10 g) Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tsp (7 g) Mustard; 1 teaspoon (10 g) liquid honey; 1 Shallot; 50 g Watercress; 50 g cherry tomatoes; 50 g Chick peas (canned); 3 (approx. 50 g) Scampi; 1 tsp (5 g) Sunflower oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 TABLESPOONS (10 ml each) Instant vegetable stock
1 tablespoon (10 g) Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tsp (7 g) Mustard
1 teaspoon (10 g) liquid honey
1 Shallot
50 g Watercress
50 g cherry tomatoes
50 g Chick peas (canned)
3 (approx. 50 g) Scampi
1 tsp (5 g) Sunflower oil

Directions

1
For the vinaigrette, whisk stock, vinegar, salt, pepper, mustard and honey. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean, wash and shake dry the cress.
2
Clean, wash and quarter the tomatoes. Pour peas into a sieve and rinse. Scampi, except for the tail fin, peel and remove the intestines. Wash the scampi and pat them dry. Heat oil in a pan.
3
Fry the scampi for about 2 minutes on each side. Remove from the pan and season with salt and pepper. Arrange the salad ingredients on a plate. Drizzle with sauce.