Low FODMAP Recipe for Spicy squash salad


2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes

2-3 large red chillies, seeds removed, sliced

1½ tsp ground cumin

1½ tsp dried chilli flakes

salt and freshly ground black pepper

80ml/3fl oz good olive oil

150g/5½oz pak choi leaves, separated and roughly chopped

150g/5½oz baby spinach leaves

large handful pitted black olives

300g/10oz goats’ cheese, crumbled (optional)

For the dressing

3 tbsp red wine vinegar

130ml/4fl oz olive oil

5 spring onions, trimmed and chopped at an angle

salt and freshly ground black pepper

To serve

Gluten Free Bread

Preparation method

Preheat the oven to 200C/400F/Gas 6. In a roasting tray, toss together the pumpkin with the fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the olive oil. Roast for 30 minutes, turning over about half way through, until the pumpkin has caramelised. Leave to cool slightly.

Heat the remaining tablespoon of olive oil in a frying pan and lightly wilt the pak choi for a minute or so, then put them in a serving dish to cool slightly.

To make the dressing, whisk the vinegar and olive oil together in a bowl, then add the spring onions and season with salt and pepper.

Scatter the pumpkin, baby spinach and olives over the pak choi leaves, mix them lightly, then scatter over the crumbled goats’ cheese (if using) and drizzle the dressing on top.

Serve the salad with slices of a  gluten free bread .


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