Chop the large tomatoes, and tip into a large serving bowl. Add the carrots, chives, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

Recipe from Good Food magazine

Low FODMAP Recipe

Tomato & carrot salad

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600g mixed ripe tomatoes, such as red and yellow  plum and medium vine - not cherry

2 medium carrots, peeled and finely shredded or grated

1 tbsp chopped chives

1 red chilli, deseeded and finely chopped

25g pumpkin seeds

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

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