Ingredients


6–8 large vine leaves (vacuum packed or in brine)

200g/7oz feta (in one block)

1 unwaxed lemon

2 tbsp garlic infused oil

1 tsp chili flakes

4 sprigs thyme, leaves picked, or 1 tsp dried thyme


Serves - 4









Method


Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.

Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly.

Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface.

Gently drizzle over the garlic infused oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges.

Sprinkle over the chili flakes and then the thyme leaves.

Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel.

Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Vine-baked feta -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree