6 slices pancetta

2 balls mozzarella, torn into chunks

6-8 tomatoes, chopped into large pieces

4 boild eggs, quartered

285g jar red capsicum in oil, drained

large handful basil leaves

Gluten free crusty bread, to serve

For the dressing

chives finely snipped

3-4 tbsp extra virgin olive oil

2-3 tbsp sherry vinegar

Serves - 4


Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp.

Set aside to cool. Mix together the dressing ingredients and season.

Arrange the mozzarella, eggs, tomatoes and capsicum on a serving plate.

Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves.

Drizzle with the dressing and serve with gluten free crusty bread.

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 - Pancetta salad