Snacks in office: Nutty chicken satay strips and more

Nutty chicken satay strips

Method

Mix 2tbsp chunky peanut butter with 1 garlic clove, 1tsp curry powder, some soy sauce and 2tsp lime juice. Add a dash of boiling water to get a coating consistency. Add two chicken strips, mix well, then skewer them on a satay stick. Cook the satay on both sides till well done.

Pankaj Jha, executive chef, The Suryaa Hotel

The goodness factor

This low-fat snack delivers a jolt of protein from chicken and peanut butter.

Kavita Devgan

Crunchy granola with berries and cherries.

Crunchy granola with berries and cherries

Method

Halve 50% mixed nuts, leave the rest whole. Mix with peanuts, 400g oats, 50g sesame and sun-flower seeds, and a pinch of salt. Pour 125ml oil into the mixture, add 100ml honey, stir together to break up any clumps. Bake for 20-25 minutes in an oven preheated to 170 degrees Celsius. Mix and serve.

Pankaj Jha, Executive Chef, The Suryaa Hotel

The goodness factor

Filling and satisfying, this granola has high-quality protein and calcium.

Kavita Devgan

Cauliflower and onion fritters with feta and mint dip.

Cauliflower and onion fritters with feta and mint dip

Method

Make a thick batter with 100g wheat flour and 125-150ml water. Stir in 1tsp turmeric and 1tsp cumin powder. Mix in half cauliflower chunks and 1 large sliced onion. Heat 1tbsp oil, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are golden, about 2-3 mins each side.

Pankaj Jha, Executive Chef, The Suryaa Hotel

Goodness factor

It is filled with the goodness of cauliflower and mint.

Kavita Devgan

Open caprese sandwich on oat bread

Open caprese sandwich on oat bread

Method

On a toasted oat bread slice, spread 5g pesto and alternately place some tomato and mozzarella slices (40g), put a few basil leaves and sprinkle some crushed peppercorns and salt on top. Drizzle some balsamic reduction on top and serve immediately.

Pankaj Jha, executive chef, The Suryaa Hotel

Goodness factor

It is a good combination of protein with complex carbs.

Kavita Devgan

Mushroom and asparagus on toast.

Mushroom and asparagus on toast

Method

Cook 50g mushroom in butter, salt and pepper for 2-3 mins until lightly browned. Stir in the 10 ml of low fat cream and boil to thicken sauce. Add thyme, pepper dices and chopped parsley. Place the mixture on toast and garnish with steamed asparagus and chopped parsley.

Pankaj Jha, Executive Chef, The Suryaa Hotel

Goodness factor

This provides carbohydrates and also boosts bone mineral density.

Kavita Devgan