Low FODMAP Roast carrot & bean salad with feta


1kg Chantenay or baby carrots

few lemon thyme sprigs (optional)

2 tbsp olive oil

175g green beans , topped and halved

400g can cannellini beans , drained and rinsed *optional

1 small red onion , halved and finely sliced

200g pack feta cheese , crumbled

small bunch mint

Preparation method

Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.

Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini , remaining oil and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

Per serving

395 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 8g, fibre 12g, sugar 19g, salt 3.1 g

Recipe from Good Food magazine, July 2008.

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