Each day, it becomes an effort to find ways and things to cook, such that we don’t overdo our macro nutrients. My other challenge is to keep sugar low in addition to regularly breaking traditional culinary norms, so Cherie doesn’t end up with the same culinary compulsions we have, such as our fixation with rice or rotis with every meal.
This is an interactive meal, with three components – the beans, the spiced ham and the salad, each with their own textures and flavours.
- for the Spiced Ham
- Ham, 2 slices, chopped
- Onion, half a medium sized piece, chopped
- Garlic, 3 large cloves, chopped
- Carrots, 2 tablespoons, chopped
- Ching’s Secret Schezwan Chutney
- for the Mixed Beans
- Black eyed peas, 1 cup, boiled and drained
- Chickpeas, half a cup, boiled and drained
- Sesame oil
- for the Salad
- Cucumber, sliced
- Tomato, diced
- Carrots, strings, trimmed at one end, stored in ice water until use
- In a little oil, fry the garlic, the the onions, then the sauce (per taste), the ham and finally the carrots, until they’re cooked or you’re happy with the result. Since none of the ingredients need cooking per se, you can stop the cooking anytime you want, for instance, if you wanted the carrots crunchy.
- Toss the beans with sesame oil and salt and mix well.
- Sprinkle a bit of lemon juice on to the salad and mix well.
- If you cut the carrots into strings, lay them out first.
- Overlap the bottom of the carrots, which are bound to be unruly, with the beans.
- Place the salad on one side of the carrots, along with a wedge of lime.
- Place the spiced ham on the other side of the carrots.