JALAPENO GINGER SALSA
• Finely chop the ginger, scallion and jalapeno and add them to a bowl.
• Add the lemon/lime juice and the lemon/lime zest, salt and pepper to the bowl and mix.

CRISPY CHICKPEAS
• Drain the can of chickpeas, rinse the chickpeas and dry them with a kitchen/paper towel.
• Add the oil to a pan on medium high heat.
• Once the oil starts sizzling, turn the heat down to medium andg ently add the chickpeas and the cumin seeds to the pan.
• Let the chickpeas get crispy while stirring them from time toi mt e. Add more oil if necessary – the chickpeas shouldn’t swim in oil, but shouldn’t sit in a dry pan either. Once crispy, season with salt and pepper and set aside.

SESAME PEANUT CRUNCH
• Add the chopped peanuts and sesame seeds to a dry pan on medium heat and toast them until they become golden brown. Transfer to a clean bowl to stop the cooking process.

CUCUMBER SALAD
• Use a vegetable peeler to peel thin strips of cucumber.
• Squeeze the lemon juice on the cucumber strips and season withs alt and pepper.
• Roughly chop the herbs and add them to the bowl of cucumbers and mix.

POACHED EGGS
• Boil 2-4 cups of water in a sauce pan or pot.
• Once the water reaches the boiling temperature, turn the heat to low.
• While the water is simmering, drop the two eggs in. Let them simmer for about 3 minutes until the egg whites are fully cooked, but the egg is still runny.