IBS CURO

Low FODMAP Mediterranean Vegetable Salad


INGREDIENTS

4 medium zucchini, thickly sliced

3 red peppers, halved, deseeded and cut into wide strips

Vegetable oil, for tossing

2 punnets baby plum tomatoes, halved

1 bag rocket leaves

1 small bag baby spinach leaves

For the dressing

6 tbsp extra-virgin olive oil

2 tbsp white wine vinegar

1/2 tsp Dijon mustard

Pinch of sugar

METHOD

How to make mediterranean vegetable salad

1. Put the Zucchini and peppers into a large bowl and drizzle with a little vegetable oil. Season well and toss to coat. Barbecue over a direct heat for 8-10 minutes, turning once (or cook for 8-10 minutes on a hot griddle pan, turning once). Transfer to a large bowl and set aside to cool.


2. Meanwhile, make the dressing by whisking all the ingredients together with plenty of seasoning.


3. Add the tomatoes, rocket and spinach to the bowl with the vegetables and toss well. Drizzle with the dressing and toss well again.


© delicious. magazine

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