Ingredients


bag green salad leaves, such as rocket and mizuna

175g tomatoes, halved

4-5 roasted red peppers from a jar, cut into strips

8-12 slices cooked roast beef, depending on thickness

2 boiled eggs, quartered

For the dressing

2 tbsp lemon juice

1 tbsp wholegrain mustard (gluten free)

1 tbsp capers, chopped if large

3 tbsp chopped parsley

5 tbsp olive oil









Method


Scatter the salad leaves, tomatoes, boiled eggs and red peppers over a serving platter, then arrange the beef slices on top.

Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.


Recipe adapted from: Good Food



New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Beef salad with caper & parsley dressing
*We recommend the help  of a registered dietician
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