Low FODMAP Recipe Chicken with pak choi, with ginger and chili Low FODMAP Recipe Panzanella

Ingredients


5 handfuls chunks of gluten free bread

salt and freshly ground black pepper

7 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 medium-sized cucumber, peeled, cut into small chunks

6 vine tomatoes

2 tbsp garlic infused oil

handful torn basil leaves









Cooking method


Tip the gluten free bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.

Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water.

The skins should now peel away easily. Add the tomatoes to the gluten free bread, along with the cucumber. Scatter over the garlic oil and add a pinch of salt. Mix until well combined.

Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve.

Recipe adapted from: Good Food

IBS Sano
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