Method

Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.

Heat a griddle pan until hot. Brush the zucchini/courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.

Add the rest of the ingredients to a bowl with the dressing. Add the lemon juice and seasoning and gently toss everything together.

Line a plate with the grilled zucchini and put the dressed salad over the top.

Recipe from Good Food magazine


Ingredients

1 tbsp extra-virgin olive oil, plus extra for brushing

100g feta cheese - diced

1 tsp sherry vinegar

1 red capsicum/pepper, halved and deseeded

2 zucchini/courgettes, sliced on the diagonal

1 pack tomatoes on the vine diced

juice ½ lemon

Low FODMAP Recipe

Grilled zucchini, tomato & feta salad

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