Wonderful weather. Dry, sunny, slight sea breeze.
Meh, what’re you gonna do?
More importantly, what’re you not gonna do?
What you most certainly aren’t going to do is spend, as the bard of Whalley Range so perfectly put it, “warm, Summer days indoors…”
And so it came to pass that most of yesterday was spent scooting and skating around our neighbourhood, until such time as a nasty bit of cloud spoilt the fun.
By then, however, I had a left calf muscle so badly cramped that you could have hammered horse-shoes into shape around it.
Severe muscle deformation is nature’s way of telling you to go home and plan the evening meal.
For all the day’s strenuous activities, I was more peckish than hungry, despite only snacking on bits of fruit the whole day.
Salad. Raw stuff. Chillies. Three types, oral delectation and numbing for the use of.
That’s what’s needed here.
Works just as well as a side salad or a main course.
You could always beef it up with a little flaked fish, too. That should ring the appropriate bells, as well as tooting a few whistles for good measure.
Triple Chilli Chaat
2 good sized handfuls of shredded white cabbage
1 good sized handful of shredded carrot
2 good sized handfuls of baby spinach
2 good sized handfuls of raw broccoli florets
half a cucumber, halved and thinly sliced
2 good sized handfuls of cherry tomatoes
1 jalapeño chilli, finely chopped
2 tbsp Louisiana Hot Sauce
2 tbsp hot chilli flakes
2 tbsp lemon juice
1 tbsp sesame seed oil
1 tbsp chaat masala
salt and freshly ground black pepper to taste
- Mix all the vegetables together in a large salad bowl.
- Season with the salt and freshly ground black pepper. Mix well.
- Dress with the lemon juice, sesame seed oil, Louisiana Hot Sauce, and hot chilli flakes.
You should be able to score for some chaat masala at your friendly neighbourhood Indian or Pakistani grocer or supermarket.