For the pumpkin

200g/7oz pumpkin, seeds removed and thinly sliced

2 tbsp olive oil

1 tbsp garlic infused oil

2 tbsp chopped fresh rosemary

salt and freshly ground black pepper

For the feta

1 tbsp olive oil

100g/3½oz feta, sliced into three pieces


For the pumpkin, place the pumpkin, olive oil, garlic infused oil and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.

Heat a frying pan over a low heat. Add the pumpkin mixture and fry gently until cooked through.

For the feta, heat the oil in a separate small frying pan over a medium heat. Add the feta and fry for two minutes on each side, until golden-brown.

Serve the pumpkin on a warm plate with the fried feta on top.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Pumpkin with Rosemary and Feta