If you want to stay away from oily/sugary items for iftar, try these two healthy iftar snacks that are light yet filling.

Avocado Caprese Salad

Ingredients

Half of a large avocado – peeled

Juice of a fresh lemon

400g cherry tomatoes – halved

200g fresh mozzarella, torn to bite sized pieces

½ cup pesto sauce

½tsp sea salt flakes

½tsp freshly ground black pepper

Method

Slice the avocado lengthwise into thin and equal slices (without slicing through)  and create your own desired shape. Transfer it onto your platter. Drizzle with freshly squeezed lemon juice to prevent it from browning.

1. Add tomato halves and mozzarella pieces around your avocado to fill up the space on the platter. Dollop with pesto and season with sea salt flakes and freshly ground black pepper.

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Baked Chicken Samosas

 

Ingredients

1 pakc of phyllo dough

250g chicken mince

1 small red onion – chopped

1tbsp ginger-garlic paste

½ cup cilantro – chopped

½tsp ground cumin

½tsp ground coriander

1tsp curry powder

½tsp red pepper flakes 

1tsp lime juice

3tbsp butter – divided

Method

Preheat the oven to 180°C and line a baking sheet with parchment paper then set aside. In a large skillet, over medium heat, melt 1tbsp butter, add the onion and saute for 2-3 minutes until the onions are translucent. Add the ginger-garlic paste, cumin, coriander, curry powder, and red pepper flakes and stir to combine with the onions. Cook for 1 minute until fragrant, then add lime juice and stir well. Add the chicken mince and cilantro, and mix well. Cook on medium heat for 8-10 minutes until chicken is well cooked. Break up any lumps of the cooked mince. Remove and set aside to cool.

Now, separate 2 sheets of phyllo dough, place on your work surface and brush with melted butter. Place a heaping spoon of the chicken mixture on the far end of the pastry at an angle and fold the pastry over the chicken at an angle to form a triangle. Continue folding the pastry back and forth creating a triangular pouch with several layers and chicken mince within. Repeat, with remaining dough and mince. Place the filled pastries on the baking sheet and brush with melted butter. Bake for 20-25 minutes until golden on top and crispy. Serve with your favourite dip.