Low FODMAP Recipe Baby Arugula Salad with Roasted Peppers and Grilled Zucchini Low FODMAP Recipe  Baby Arugula Salad with Roasted Peppers and Grilled Zucchini

Ingredients


1 tbsp extra-virgin olive oil, plus extra for brushing

100g baby arugula leaves

1 red pepper, halved and deseeded

2 zucchini, sliced on the diagonal

For the dressing

1 tbsp garlic infused oil

2 tbsp olive oil

juice ½ lemon

1 tbsp chopped parsley

Torn bail leaves - to taste

1 tsp sherry vinegar







Preparation


Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black.

Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.

Heat a griddle pan until hot. Brush the zucchini with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.

To make the dressing, simply whisk all of the ingredients together.

Add the rest of the ingredients to a bowl with the dressing. Add the lemon juice and seasoning and gently toss everything together.


Recipe adapted from: Good Food

IBS Sano
});