550g new potatoes, scrubbed

200g/8oz strawberries halved

200g feta

125g bag baby salad leaves

For the dressing

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, optional

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil


Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside.

Drain in a sieve and cool under running cold water. Drain again, fish out the corn, then strips off as shown.

Gently toss the strawberries, feta, potatoes and spinach together or alternatively serve as shown..

For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth. Season with salt and pepper.

To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Strawberry, spinach & feta salad