Low FODMAP Roasted pepper salad with capers & pine nuts


3 red and 3 yellow peppers/capsicum

2 tbsp extra-virgin olive oil, plus extra for grilling

1 tbsp garlic infused oil

1 tbsp white wine vinegar

2 tbsp pine nuts, toasted

1-2 tbsp capers

few basil leaves, shredded (optional)


Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil.

Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.

In a dish add the vinegar and garlic oil, and blend to make a dressing.

Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pine nuts.

Recipe from Good Food magazine

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