Ingredients


150g/5½oz heritage tomatoes, sliced

75g/2¾oz pitted black olives in oil, drained and chopped

2 tbsp olive oil

150g/5½oz good-quality feta cheese, crumbled into small chunks

1 tbsp chopped parsley










Method


Chopped the olives and then mix with a dash of olive oil and parsley.

Spoon onto a dish, then top with the sliced heritage tomatoes.

Crumble over the feta, then finally drizzle over the olive oil and sprinkle on the parsley.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Tomato, olive and feta salad
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