Low FODMAP Recipe - Summer salad with anchovy dressing

Method

Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water.

Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins.

Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender.

Drain the potatoes.

For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl.

Stir in the beans, potatoes, olives and tomatoes.

Peel and halve the eggs.

Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

Recipe from Good Food magazine



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Ingredients

140g green beans

300g new potatoes, sliced

4 eggs

handful pitted black olives

225g small tomatoes, halved

2 Baby Gem lettuces, leaves separated

For the dressing

2 anchovies

1 tbsp red wine vinegar

3 tbsp olive oil

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