Savor a lighter iftar with these delicious recipes

Date & Tahini Energy Bites

• 2 cups Medjool dates, pitted

• 3 tbsp tahini

• ½ cup pistachios, finely chopped

• 1 tbsp orange zest

• ½ tsp ground cardamom

• Pinch of sea salt

• 80g dark chocolate (70%), melted (optional)

• Extra crushed pistachios for coating

1. Add dates to a food processor and blend until a sticky paste forms.

2. Add tahini, orange zest, cardamom and salt. Blend again until smooth.

3. Stir in chopped pistachios by hand for texture.

4. Roll mixture into small bite-sized balls.

5. Dip halfway in melted dark chocolate if using.

6. Sprinkle with extra pistachios.

7. Chill for 20 minutes to firm up before serving.

Baked Spinach & Feta Sambousek

• 16 spring roll or sambousek pastry sheets

• 2 cups fresh spinach, chopped

• ½ cup feta cheese, crumbled

• 2 tbsp pine nuts, lightly toasted

• 1 small onion, finely chopped

• 1 tbsp olive oil

• ½ tsp black pepper

• 1 egg, beaten (for sealing)

• Preheat oven to 190°C. Line a tray with baking paper.

• Heat olive oil in a pan. Sauté onion until soft.

• Add spinach and cook until wilted. Remove from heat and cool.

• Mix spinach with feta, pine nuts and pepper.

• Place filling on pastry sheets and fold into triangles. Seal edges with beaten egg.

• Brush tops lightly with egg.

• Bake for 18–20 minutes until golden and crisp.

Red Lentil & Roasted Pumpkin Soup

• 1 cup red lentils, rinsed

• 2 cups pumpkin, cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp turmeric

• 1 litre vegetable or chicken stock

• 2 tbsp olive oil

• Salt and pepper to taste

• 2 tbsp plain yogurt (optional garnish)

• Crispy shallots or toasted pumpkin seeds for topping

1. Preheat oven to 200°C. Toss pumpkin with 1 tbsp olive oil and roast for 20 minutes until soft and lightly caramelised.

2. In a pot, heat remaining olive oil. Sauté onion and garlic until soft.

3. Add cumin and turmeric. Cook for 1 minute.

4. Stir in lentils, roasted pumpkin and stock. Bring to a boil.

5. Reduce heat and simmer for 15–20 minutes until lentils are soft.

6. Blend until smooth using a hand blender.

7. Season to taste.

8. Serve with yogurt swirl and crispy toppings.

Saffron Lemon Chicken with Herb Rice

• 4 chicken thighs or breasts

• 1 tsp saffron threads

• 2 tbsp warm water

• Juice of 1 lemon

• 3 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper

• 1½ cups basmati rice

• 2½ cups water or stock

• 2 tbsp chopped parsley

• 2 tbsp chopped coriander

• ¼ cup toasted almonds

• 2 tbsp pomegranate seeds

1. Soak saffron in warm water for 5 minutes.

2. Mix saffron water with lemon juice, garlic, olive oil, salt and pepper.

3. Marinate chicken for at least 20 minutes.

4. Roast at 200°C for 30–35 minutes until cooked through.

5. Meanwhile rinse rice until water runs clear.

6. Cook rice in water or stock for 12–15 minutes. Rest covered for 5 minutes.

7. Fluff rice and fold in herbs and almonds.

8. Serve chicken over rice and scatter pomegranate on top.

Rose & Cardamom Yogurt Parfait

• 2 cups thick Greek yogurt

• 3 tbsp honey

• 1 tbsp rose water

• ¼ tsp ground cardamom

• ½ cup crushed pistachios

• ½ cup mixed berries or pomegranate seeds

1. In a bowl, mix yogurt, honey, rose water and cardamom.

2. Spoon yogurt into serving glasses.

3. Add a layer of berries or pomegranate.

4. Repeat layers.

5. Finish with crushed pistachios.

6. Chill for 30 minutes before serving.