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Low FODMAP Recipe: Smoked venison with melon salad


½ a honeydew melon, deseeded

100g pack smoked venison (or use smoked duck or prosciutto)

bunch watercress

½ a cucumber, peeled into ribbons, seeds discarded

For the maple & mustard dressing

1 tsp maple syrup

1 heaped tsp wholegrain mustard

2 tbsp olive oil, plus extra for drizzling

2 tsp white wine vinegar


Whisk together the dressing ingredients with a tiny pinch of salt, then set aside. Using a large melon baller or similar shaped implement (we used a measuring spoon), scoop balls out of the melon into a bowl. Cut any large slices of venison in half and arrange on 2 plates overlapping in a ‘petal’ fashion, then place 5-6 melon balls around the venison.

Toss the watercress and cucumber together in a bowl, then lightly sit a mound in the centre of each plate. Drizzle everything with the dressing and a little extra olive oil, then serve straight away.

Recipe from Good Food magazine, August 2009

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