2 red peppers

4 chopped vine tomatoes

3 medium eggplant/aubergines, cut into chunks, or 15 small, halved

6 tbsp extra-virgin olive oil

1 tsp cinnamon

200g green beans, blanched

100g mixed olives

200g feta cheese, drained and crumbled

handful parsley, roughly chopped

For the dressing

1 tbsp garlic infused oil

1 tbsp chopped basil

1 tbsp lemon juice

4 tbsp extra-virgin olive oil

Serves - 2


Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting.

Cut the peppers into quarters, then place them, skin-side up, on a baking sheet.

Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins.

When cool enough to handle, scrape skins off, discard, then set the peppers aside.

Place the eggplant on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.

Meanwhile, combine all the dressing ingredients and mix well.

To serve, place the eggplant, green beans, tomatoes and peppers on a large serving plate.

Scatter with the feta and pour the dressing over, then finish with the parsley.

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 - Mediterranean feta salad