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Low FODMAP Recipe : Zucchini salad with feta & sesame seeds


1 tsp sesame seed

140g broad beans

200g zucchini/courgettes

1 tsp sesame or olive oil

small handful rocket leaves

20g feta cheese

grated zest ½ lemon


Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don’t burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.

Cook the broad beans for 3 mins in boiling water , then drain and cool under a cold tap. Slice the zucchini/courgettes on the diagonal, about 0.5cm thick.

Heat a griddle pan until very hot. Brush the zucchini slices with the oil, and cook in batches until nicely striped with dark brown.

Mix the zucchini/courgettes, broad beans, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

Recipe from Good Food magazine

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