500g small new potatoes
2 tbsp low fodmap pesto sauce click here
3 tbsp olive oil
1 tbsp white wine vinegar
half a 225g bag washed-and-ready-to-use young leaf spinach
2 roasted red peppers from a jar, drained and cut into strips
2 x 185g cans of tuna, drained and flaked (line caught)
Cook the potatoes: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
Make the dressing: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
Bring it all together: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing.
Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves.
Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Recipe from Good Food magazine