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

Method

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



Back
IBS Shop www.ibsshop.com Everything you need To tackle IBS

Ingredients

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

Share on Facebook Share on Twitter Share on Tumblr Print
IBS Sano IBS Health Search Home