Low FODMAP Recipe - Chicory, pomegranate & feta salad


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


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

Next IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search