Ingredients


1 tbsp garlic infused oil

1 red chili, sliced

2 tsp oilve oil

½ tsp smoked paprika

2 handfuls tomatoes, roughly chopped

2 unwaxed limes, grated zest and juice

a small bunch fresh coriander, chopped

1 red pepper

1 small zucchini, diced

1 small eggplant, diced

200g/7oz feta cheese or firm tofu

2 large pinches red chili flakes

1 handful spinach, stems removed and shredded

a few sprigs fresh oregano, leaves only

4 large gluten free tortillas or gluten free wraps






Method


Put the chili in a medium frying pan with a little oil. Cook until starting to brown, then add the smoked paprika, vegetables and the juice of one lime and let it cook away for 10 minutes to heat through.

Mix the tomatoes with the juice of half a lime, garlic infused oil and the coriander.

Sprinkle the zest of one lime over the feta or tofu and scatter over a couple of large pinches of chili flakes.

Put the remaining olive oil into a large frying pan and fry the feta or tofu for 3 minutes each side, until just brown, being careful not to move it too much otherwise it will break up.

Once the feta or tofu is browned on both sides, remove and keep warm.

Add the spinach and oregano to the same pan, with a little more oil if needed, and add the remaining lime zest, another good pinch of chili flakes and 2 tablespoons water.

Cook until the water has evaporated. Serve with gluten free tortillas.


Recipe adapted from: Good Food

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