Spinach and Chickpea Salad with Ham-Wrapped Scallops
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
- For the salad
- 250 grams dried chickpeas
- 1 handful Spinach
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 8 Tbsps olive oil
- salt
- 8 ready to cook Scallop
- freshly ground peppers
- 4 slices Serrano ham
- For garnish
- shaved Parmesan
- Figs
Preparation steps
1.
Soak the chickpeas overnight, drain, cover with fresh water and simmer for about 40 minutes, until tender. Drain and rinse in a colander. Let cool.
Rinse the spinach and pat dry. Plate the spinach and top with the chickpeas.
2.
For the dressing: Whisk together the balsamic vinegar, lemon juice, honey and 6 tablespoons of olive oil. Season with salt.
3.
Rinse the scallops, pat dry and season with pepper. Cut the ham slices lengthwise, wrap around the scallops and secure with a toothpick. Sauté in the remaining olive oil for about 3-4 minutes per side. Remove from the pan and discard the toothpick.
4.
Top the spinach and chickpeas with the ham-wrapped scallops and drizzle the dressing on top. Garnish with parmesan shavings and fig wedges.
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