2 tbsp vegetable oil

1 baking potato, peeled and cubed

salt and freshly ground black pepper

50g/1¾oz sesame seeds

splash gluten free soy sauce

For the dressing

100ml/3½fl oz plum sauce from a bottle

50ml/1¾fl oz rice wine vinegar

1 chili, finely chopped

1 lime, juice only

1 tbsp chopped fresh cilantro

To serve

handful fresh mint leaves

2 Baby Gem lettuce, leaves divided

2 handfuls chard leaves

2 smoked duck breasts, sliced


Preheat the oven to 200C/400F/Gas 6.

Place the oil into an ovenproof dish and place into the oven for five minutes, or until very hot.

Add the potato pieces and season well with salt and freshly ground black pepper.

Place into the oven and roast for 30 minutes, or until crisp and golden.

Remove from the oven, add the soy sauce and sesame seeds and stir to combine.

For the dressing, place all of the dressing ingredients into a bowl and stir well to combine.

To serve, place the mint, Baby Gem lettuce leaves and chard in a large clean bowl.

Add the dressing and mix well to coat the leaves, then add the potatoes.

Arrange the salad onto four plates and top with smoked duck breast slices.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Smoked Duck With Sesame Potato Salad
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