Ingredients


2 zucchini

100g bag rocket leaves

200g pack feta cheese (or vegetarian alternative), crumbled

1 red chili chopped

bunch mint, leaves picked

For the dressing

Extra virgin olive oil

Balsamic vinger











Method


Peel the zucchini into long ribbons with a potato peeler. Arrange with the rocket on a large platter.

Scatter over the feta, chili and mint leaves, and drizzle on dressing to your own taste.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini, feta & mint salad
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