325g mixture grilled eggplant & zucchini
1 tsp Mexican seasoning - see below for recipe
1 small avocado, peeled, stoned and chopped*
juice 1 lime
75g small tomatoes, halved
2 small gluten free tortillas or GF wraps
2 handfuls rocket
2 tbsp light feta cheese, crumbled
* if new to low FODMAP omit the avocado, however if you are further down the line you may have a maximum ¼ avocado. It is generally best to omit, despite avocado’s general deliciousness.
Serves - 2
Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot.
Meanwhile, mix the *avocado, lime juice and tomatoes with some seasoning, then set aside.
Put the gluten free tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp.
Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Sprinkle over the feta.
Recipe adapted from: Good Food
Mexican spice blend
1 tablespoon cumin seeds
1 tablespoon dried coriander leaves
1 tablespoon mild paprika
1 teaspoon ground oregano
1/2 teaspoon chili powder