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Low FODMAP Recipe  - Herby feta salad with lemon poppy seed dressing


200g green beans, trimmed

1 cucumber, halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal

1 mall pack baby spinach leaves

small bunch mint, leaves picked

small bunch dill, very roughly chopped

small bunch coriander, very roughly chopped

200g pack good-quality feta cheese

For the dressing

juice 1 lemon

1 tbsp white wine vinegar

1 tbsp sugar

2 tbsp olive oil

1 tbsp poppy seed


First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.

Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch.

Drain and cool under cold running water, then drain again and pat dry with kitchen paper.

Just before serving, tip the beans, spinach, cucumber, and herbs onto a big salad platter or bowl. Finely crumble over the feta.

Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.

Recipe from Good Food magazine

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