This is a fun little take on the old ham and salad sanga. I’ve used lettuce as the wraps, but feel free to use coconut tortillas (page 141), buckwheat crepes or paleo bread (pages 23 and 24) for a true sandwich. Please source the best quality pastured ham you can spend your hard-earned cash on. If you avoid pork, replace it with cooked chook, prawns, tuna or salmon. Or simply chop up all the ingredients with some avo to make a killer salad!
HAM, EGG AND MAYO LETTUCE WRAPS 2 hard-boiled eggs, chopped 2 tablespoons mayonnaise (to make your own, see recipe below) sea salt and freshly ground black pepper 2 large cos lettuce leaves 4 thin slices of ham 1 carrot, grated 1 Lebanese cucumber, sliced 1 beetroot, peeled and grated (wear gloves!) MAYONNAISE
1 egg 2 egg yolks 1 teaspoon Dijon mustard ½ teaspoon fine sea salt 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 500 ml light olive oil or macadamia oil
Mix the egg and 2 tablespoons of the mayonnaise until well combined; season with salt and pepper. Place two sheets of baking paper on a workbench or chopping board and put a lettuce leaf on each sheet. Equally divide the ham, carrot, cucumber, beetroot and egg mayo between the lettuce leaves, then roll up, wrap tightly and cut in half.
MAYONNAISE To make your own mayonnaise, place the egg, egg yolks, mustard, salt, vinegar and lemon juice in a food processor and process for 1–2 minutes, or until nice and smooth. With the motor running, slowly pour in the oil and process until it has emulsified and become thick and creamy. Season with a little more salt if needed. Leftover mayo can be stored in an airtight container in the fridge for up to 4 days. SERVES 2
TIP If your kids love curried eggs, simply mix 1 teaspoon of curry powder into the eggs and mayo.
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KIDS’ lunches