500g tomatoes, quartered

1 tbsp garlic infused oil (optional)

drizzle extra-virgin olive oil

3 large handfuls baby spinach or other salad leaves

large handful basil leaves

200g pack bacon lardons

100g Blue cheese (we used Roquefort), cut into chunks with a small, sharp knife

For the vinaigrette

2 tbsp sherry vinegar

4 tbsp mild-tasting olive oil


Put tomatoes in a small roasting tin or dish and drizzle with garlic infused oil.

Season, and roast for about 15 mins at 190C/fan 170C/gas 5, until slightly shrivelled.

Before serving, heat oven to 110C/fan 90C/gas ¼ Put in the tomatoes, still in their dish, to keep warm.

Toss the spinach and basil together in a large bowl and season lightly.

Heat a little oil in a pan and sizzle the lardons for 3-4 mins until just lightly browned. Transfer to a piece of foil and keep hot in the oven.

Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm.

Bring to a boil (the vinegar will smell very strong, so stand back), then pour over the salad and toss again to wilt slightly.

Add remaining ingredients to the salad, reserving a few choice crumbs of Roquefort.

Toss and transfer to plates, then top with the remaining cheese.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Low FODMAP and Gluten Free Recipe - Bacon & blue cheese salad
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes