Vegetarian Low FODMAP Recipe  and Gluten Free Recipe - Warm Baby Gem & feta salad
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50g feta

2 large Baby Gem lettuces

1 grapefruit, peeled and segmented

zest ½ lemon

¼ tsp nigella seeds (onion seeds), to garnish

For the dressing

juice and zest ½ lemon

1 tbsp olive oil

1 tsp rice syrup

pinch of pink Himalayan salt

¼ tsp brown rice vinegar


Slice the Baby Gem lettuces into quarters just down the root of the lettuce so it stays together.

Heat a dry frying pan or griddle pan to a medium heat and place the lettuce quarters on it.

Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).

Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks.

Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad.

Sprinkle over the lemon zest and nigella seeds (if using) to garnish.

Recipe adapted from: Good Food

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