4 smart and tasty snack ideas

When the urge to snack hits, it can be so handy to have a few options up your sleeve that don’t feel too unhealthy. Here are three of our current favourites.

  • Tofu “halloumi”

    For those times when you just want to eat fried cheese, but know you shouldn’t – this faux version will tick all the boxes.

    Ingredients:

    • 1 firm tofu block
    • Cornflour, for dusting
    • Garlic salt (or sea salt), to taste
    • Olive oil, for frying
    • Lemon wedges, for serving

     Method:

    1. Gently pour the liquid off the tofu and wrap it firmly in quite a few layers of paper towel.
    2. Place on a plate with a heavy object on top of it (a heavy pan or a wooden breadboard) and allow to stand for about 30 minutes in a cool place.
    3. Remove the paper towel, discard and repeat the process about four more times (it’s amazing how much moisture the tofu holds).
    4. Slice the tofu into 1 cm-thick strips (similar to halloumi), dust with cornflour and garlic salt until lightly coated on all sides.
    5. Heat 1 T olive oil in a heavy-based pan. Place the tofu strips into the pan and cook, turning every minute or two, until they are crispy golden brown (the darker the better, but don’t allow to burn).
    6. Serve immediately, topped with lots of fresh lemon juice and a dash more garlic salt, if you like. (Recipe for TASTE by Lynette Botha)

    (Serves 2)

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  • Tostadas with black bean pâté

    Where regular pâtés are filled to the brim with cream and butter, this black bean version is lighter but still satisfying.

    Ingredients:

    • Vegetable oil, for frying
    • 18 fresh corn tortillas
    • For the black bean pâté:
    • 1 x 400 g can black beans
    • 2 T olive oil
    • 1 clove garlic, finely chopped
    • ½ t ground cumin
    • ½ cup vegetable stock
    • 100 g feta, crumbled
    • 100 g Woolworths Monterey Jack Cheese , grated (or torn if sliced)
    • 1 T freshly squeezed lime juice
    • ½ t smoked paprika
    • Sea salt and freshly ground black pepper, to taste
    • Chilli powder, to taste (optional)
    • 4-5 radishes, thinly sliced, to garnish
    • 1-2 spring onions, shredded, to garnish
    • Finely chopped red chilli, to garnish (optional)
    • Thick sour cream, for serving
    • Lime wedges, for serving 

    Method:

    Heat the oil in in a medium-sized saucepan. Fry the tortillas on both sides until golden and crisp, then drain on kitchen paper.

    To make the black bean pâté:

    1. Rinse the beans and drain well.
    2. Gently heat the olive oil and garlic in a suitable pan, but don’t let it brown. Stir in the cumin, then add the beans and stock. Simmer for about 5 minutes, then mash coarsely using a potato masher.
    3. Allow to cool, then add the cheeses and lime juice. Mash with the potato masher, then blend until fairly smooth and slightly textured.
    4. Season to taste and turn into a shallow bowl. Swirl a deep groove, then fill with thick sour cream. Add the radishes and shreds of onion. Serve at room temperature.

    To serve, pile the pâté onto the tortillas, garnishing with the radishes, spring onion and chilli. Add sour cream and a squeeze of lime. Try adding some of the lightly pickled vegetables or a lettuce leaf and slice of avo from the salad.

    Cook's note: To make tostadas (which means ‘toasted’), crisp up corn tortillas in a little vegetable oil.

    (Serves 8)

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  • Bliss balls

    These are the ultimate anytime snack – grab them for a quick pre-Zoom breakfast or for a mid-afternoon sweet treat. Keep them in the freezer to turn them into a cheat’s ice cream ball too. 

    Ingredients:

    • 60 g rolled oats (or granola)
    • 50 g raw cashews
    • 40 g shredded, unsweetened desiccated coconut
    • ½ t cinnamon
    • A pinch of salt
    • 1 ½ T honey (or other sweetener such as dates)
    • 1 T water

    Method:

    1. Place all the ingredients in a food processor and blend until the ingredients are mixed well, but not long enough to turn them into a smooth paste.
    2. Roll the mixture into balls about 2.5cm in diameter. Dust with coconut. Chill so they remain firm.

    (Serves 12)

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  • Ancient seed granola

    Make a double quantity of this, trust us. Not only is it great sprinkled over yoghurt for breakfast, but it’s just as satisfying eaten by the handful when a sweet craving hits.

    Ingredients:

    • 250 g chia seeds
    • 125 g sunflower seeds
    • 1 T coconut oil
    • 3 T Woolworths Fynbos Honey
    • 40 g Woolworths Simply Toasted Coconut

    Method:

    1. Preheat the oven to 180°C.
    2. Place the chia and sunflower seeds on a baking tray and drizzle with the coconut oil and honey. Bake for 15 minutes, stirring frequently, until evenly toasted.
    3. Remove the tray from the oven and allow the mixture to cool slightly before adding the toasted coconut and mixing.
    4. Store in a jar or serve immediately over yoghurt or blended into a smoothie.

    (Serves 4)

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    Need a quick fix?

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