4 large fresh tomatoes, deseeded and cut into thick quarters

1 preserved lemon, pulp removed and rind cut into thin strips (see tip)

200g pack feta cheese

2 tbsp olive oil

juice ½ lemon

small bunch each flat-leaf parsley and mint, finely shredded

Gluten free bread, to serve


Put the tomatoes and lemon in a shallow bowl or platter.

Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.

Toss gently just before serving along with chunks of warm, gluten free bread.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Preserved lemon & tomato salad with feta
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