For the salad

1 tbsp olive oil

½ eggplant, cut into slices lengthways

½ romero pepper, cut into slices lengthways

100g/3½oz feta crumbled

2 tbsp olives

Large handful baby spinach leaves

small handful fresh basil leaves, chopped

small handful fresh parsley leaves, chopped

For the dressing

1 tbsp garlic infused oil

1 tbsp olive oil

½ lemon, juice only

balsamic vinegar, for drizzling (optional)

Serves - 4


For the salad, heat one tablespoon of the olive oill in a frying pan over a medium heat and fry the eggplant and pepper slices until soft and golden. Allow to cool slightly.

Place the feta and herbs together into a bowl and mix together. Add the vegetables.

For the dressing, place the garlic infused oil, olive oil and lemon juice into a bowl and whisk together.

To serve, transfer the salad mixture into a serving bowl and pour over the dressing. Drizzle with balsamic vinegar if desired.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Feta and Mediterranean vegetable salad