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Low FODMAP Hot Beef and Potato salad


500g (1lb 2oz) baby new potatoes, halved

50g can anchovies marinated in oil, roughly chopped and oil reserved

2tbsp balsamic vinegar

1tbsp sunflower or vegetable oil

2 sirloin steaks, each roughly 150g (5oz),with excess fat removed

¼ cucumber, deseeded and sliced

75g (3oz) radishes, halved

150g (5oz) sugarsnap peas

200g (7oz) watercress and salad leave

Preparation method

1 Bring a large pan of water to the boil. Add the potatoes and cook for 10-15min until tender.

2 Heat the oil from the anchovies in a large frying pan and stir in the anchovies and balsamic vinegar and empty into a large bowl.

3 In the same pan, heat the sunflower or vegetable oil. Season steaks and fry for 5min, turning once. Leave to rest on a board for 10min, then slice into strips.

4 Drain the potatoes and put into a salad bowl with the cucumber, radishes, sugarsnaps, watercress and salad. Toss with the beef and serve immediately.


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