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