Ingredients


4 large red capsicum/peppers, deseeded and sliced

2tbsp extra virgin olive oil

250g feta

8 slices gluten free ciabatta or similar gluten free bread

1 tbsp balsamic vinegar

Small handful fresh mint, roughly chopped

Mint infused oil, to serve*

*Bunch of fresh mint, placed in a blender with olive oil, then sieved.









Method

 

Preheat grill to medium. Put capsicum/pepper slices on a baking tray, drizzle over half the oil and season well. Grill for 10-12min, tossing occasionally, until peppers are tender and beginning to colour.

Toast the gluten free bread. In a small bowl, stir together the remaining oil and balsamic vinegar with plenty of seasoning.

Divide the toasts and pepper mixture among four plates, then drizzle over dressing. Scatter over feta, mint and season with freshly ground black pepper. Serve immediately with mint oil and a green salad.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Feta and capsicum bruschetta