Cook the beans in a pan of boiling water for 3 mins until just tender. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the beans and, while warm, toss with the dressing.

Add the peppers, tomatoes, rocket, and parsley to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.

Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

Recipe from Good Food magazine


100g green beans, trimmed

zest and juice 1 lime

4 tbsp extra-virgin olive oil

½ red chilli, deseeded and finely sliced

2 ready-roasted capsicum/peppers from a jar, drained and sliced

100g vine tomatoes, halved

large handful rocket

small bunch parsley, chopped

140g halloumi cheese, sliced

Low FODMAP Recipe

Warm halloumi, green bean & lime salad

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