Healthy Fast-Food Favourites

Healthy Fast-Food Favourites

A healthier take on a few fast-food favourites

Serves 4

4 large sweet potatoes, cut into
thick chips
2 tbsp olive oil
Salt and pepper, to season
1 tbsp cumin seeds
1 brinjal, cut into rounds
2 cups Rosa tomatoes
cup salt
1 cup hummus
10g parsley, chopped
10g coriander, chopped
1 tin chickpeas, drained

1. Preheat the oven to 200°C. Place the chips on a baking tray and drizzle generously with olive oil before seasoning with the salt and pepper and cumin. Bake for 25 minutes, until crisp. Halfway through baking, flip the chips to achieve even browning.
2. Salt the brinjal rounds and allow the moisture to draw out for 20 minutes. Pat dry with a paper towel, transfer to a baking tray and drizzle with olive oil.
3. In the same baking tray, season the tomatoes with salt and pepper. Add a drizzle of olive oil and roast with the eggplant for 15 minutes until the veggies have browned.
4. Mix the hummus, parsley and coriander together. Reserve some of the herbs for garnishing.
5. To assemble, place the chips on to a serving plate. Top with hummus, followed by the chickpeas, tomatoes, brinjal and extra herbs.


Serves 4

1 tin tuna chunks, drained
Salt and pepper
1 tbsp olive oil
cup cucumber
cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges

1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix the cucumber with yogurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, red onion, tuna and tzatziki. Add a squeeze of lemon for serving.



Serves 4

4 large potatoes
500g boerewors
To serve
1 cup sour cream
1 cup chakalaka
Gherkins, chopped
Red onion, finely diced
1 cup corn, cooked
5g chopped parsley

1. Portion the boerewors into four 10 cm pieces by twisting the skin into a knot and cutting. Cook the boeries in a saucepan on high heat, until fully cooked.
2. In a pot, cover the potatoes with cold water and bring to a boil. Once the water is boiling, lower the heat and allow to simmer for 25 minutes. Drain and dry the potatoes, and place in a roasting tray. Then drizzle and brush the potatoes with olive oil until completely covered. Allow to bake for a further 30 minutes until completely tender and golden.
3. To serve, cut lengthwise through the potato, fill with boerewors, sour cream, chakalaka, gherkins, red onion and corn. Garnish with chopped parsley and enjoy.


Makes 4 giant samoosas

For the filling
1 onion, diced
1 tbsp canola oil
1 garlic clove, grated
2 cm ginger, grated
1 red chilli (optional)
2 tbsp garam masala
2 carrots, grated
500g lean beef mince
1 tin tomato puree
1 cup frozen peas
For the pastry
400g phyllo pastry
cup butter or ghee

1. Preheat the oven to 200°C.
2. Start the filling by sautéing the onion in the oil for 5 minutes. Add the garlic, ginger, chilli and spices, and sauté for a further 3 minutes until fragrant. Add the carrots, followed by the mince. Cook until well browned, then add the tomato puree. Allow the filling to cook for another
5 minutes before adding the peas. The mixture should be more or less dry.
3. Prepare and fold the samoosas using the illustration for reference.
4. Place on a baking tray and bake the samoosas for 20 minutes until golden brown and crispy.

For more fast-food favourites, page through your latest issue of Balanced Life.

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