1 small pumpkin, halved and sliced into 2cm-thick slices

3 tsp olive oil

1 red chili sliced

2 red capsicum/peppers, cut into chunky pieces

50g bag rocket leaves

juice ½ lemon

1 small pack fresh mint leaves

125g feta



Heat oven to 220C/200C fan/gas 7. Place the pumpkin on a large baking tray. Toss with 2 tsp of the oil, chili and seasoning. Bake for 15 mins.

Take tray out of the oven and turn the pumpkin. Scatter the capsicum/peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.

Toss the rocket and mint leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the pumpkin and capsicum/peppers on top. Crumble the feta over the salads and top with sliced chili. Serve warm.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Roasted pumpkin with mint & feta