500g pack new potatoes, halved if large

4 eggs

250g pack vine tomatoes

6 radishes, sliced

3 tbsp balsamic vinegar

3 tbsp olive oil

1 tbsp garlic infused oil

2 Little Gem lettuces, leaves separated

4 slices thick ham, torn into bite-size pieces

Serves - 4


Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.

Meanwhile, put the tomatoes into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. Leave to marinate while you peel and halve the eggs.

To serve, add the remaining balsamic vinegar, the oil and garlic to the tomatoes and stir together.

Put the potatoes, radishes, lettuce leaves and ham into a large serving bowl and toss with the dressed tomatoes. Top with the eggs and serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Ham & egg salad