Low FODMAP Recipe - Chicory, pomegranate & feta salad

Ingredients

3 chicory, heads, leaves separated

100g bag watercress, thick stalks removed

1 pomegranate, halved and seeds bashed out

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

140g feta cheese, crumbled

Method

In a large serving bowl, throw together the salad leaves.

Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

Toss and serve immediately.


Recipe from Good Food magazine

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