Low FODMAP Recipe - Zucchini, mint, feta & chili salad


Heat a griddle pan to medium.

Put the zucchini/courgette slices in a bowl and toss with 1½ tbsp of the oil.

Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)

Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the zucchini/courgettes and leave to marinate.

Meanwhile, heat some oil in a small pan, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.

To assemble the salad, toss the rocket and most of the pine nuts with the zucchini/courgettes.

Divide among plates or pile onto a serving dish. Cut the feta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top..

Recipe from Good Food magazine

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4 zucchini/courgettes, sliced 2-3mm thick lengthways

3 tbsp olive oil

½ tbsp red wine vinegar

1½ red chillies, finely chopped

large handful mint, finely chopped

2 tbsp pine nuts

2 handfuls rocket leaves

100g feta

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