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Low FODMAP Pork and Olive Salad


Ingredients

2 slices pork (such as leftovers from roast pork shoulder)

handful of rocket

For the dressing

fat from leftover pork rind

1 lemon, juice only

5 pitted green olives, sliced


Preparation method

Fry the leftover rind fat in a pan for five minutes. Squeeze the juice of one lemon into the pan and slide in the sliced olives. Dress the rocket leaves with the contents of the pan and serve with the leftover pork slices.

Low FODMAP Recipes