Low FODMAP Recipe - Big egg, bacon & bean salad

Method

Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged.

With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.

While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces.

Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half.

Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.

Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.

Recipe from Good Food magazine



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Ingredients

750g salad potatoes

3 eggs

200g fine green beans, trimmed

6 rashers smoked streaky or back bacon

100g Kalamata olives, stones in or out, it's up to you

100g bag baby spinach

For the dressing

1 tbsp garlic infused oil

2 tbsp olive oil

1 tbsp white wine, red wine or cider vinegar

1 tsp Dijon mustard

2 tsp capers, drained

2 anchovy fillets, finely chopped (optional)

handful shop-bought gluten free croûtons, to serve