Opt for a bowl of salad while breaking fast

Having salads is the best way to add nutrition to your meals during the Holy Month of Ramadan. After breaking your fast with the traditional Ramadan staple of laban and dates, introduce foods that are easy on your stomach before you go for the main course.  Have salads as they are low in calories, high in fibre and rich in nutrients.

They are also rich in vitamins which is more essential during the fasting month. Pack your salads with as many vegetables as possible. Lettuce, cucumber, cherry tomatoes, parsley are some of the essential ingredients which you can add to your salad bowl.

You can also add carrots, peas, artichokes and strawberries. For seasoning add basil, garlic, lemon juice and oregano.

Iftar Recipe: By Oneza Tabish

3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 220° C. Spray a baking sheet with cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the breadcrumbs, basil, oregano, garlic powder and cheese on a flat plate.Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well.
Place the sticks on the prepared baking sheet.
Bake for about 20 minutes or until golden brown and a little crispy.