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Low FODMAP and Gluten Free Recipe - Leafy salad with feta and eggplant

Ingredients


200g/7oz feta

1 squeeze lemon juice

1 tbsp garlic infused oil

4 tomatoes, sliced

2 tbsp good quality olives

120g bag mixed rocket, spinach and watercress

For the dressing

3 tbsp olive oil

1 tbsp balsamic vinegar

salt and freshly ground black pepper

For the eggplant

4 baby eggplant

1 tsp dried oregano

2 tbsp olive oil

salt and freshly ground black pepper









Method


Preheat the oven to 250C/475F/Gas 9. Slice the baby eggplant in half lengthways.

Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the eggplant, cut-side down, and swirl them gently around.

Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts.

Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic infused oil. Leave to marinate while you prepare the rest of the salad.

Toss together the rocket, spinach and watercress in a large salad bowl with the, olives, tomatoes, olive oil, and salt and freshly ground pepper.

Crumble in the marinated feta, and finish with the baby eggplant. Serve immediately.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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