For the pumpkin

200g/7oz pumpkin, seeds removed and thinly sliced

2 tbsp olive oil

1 tbsp garlic infused oil

2 tbsp chopped fresh rosemary

salt and freshly ground black pepper

For the feta

1 tbsp olive oil

100g/3½oz feta, sliced into three pieces


For the pumpkin, place the pumpkin, olive oil, garlic infused oil and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.

Heat a frying pan over a low heat. Add the pumpkin mixture and fry gently until cooked through.

For the feta, heat the oil in a separate small frying pan over a medium heat.

Add the feta and fry for two minutes on each side, until golden-brown.

Serve the pumpkin on a warm plate with the fried feta on top.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Pumpkin with rosemary and feta
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*We recommend the help  of a registered dietician