Greek Lamb Salad - Low Fodmap
Author: Suzanne Perazzini
- 400gms/14 oz lamb steak
- 1 tsp dried thyme
- Zest of ½ a lemon
- Salt and pepper
- 2 big tomatoes
- ½ cup black olives
- Mint
- A packet of rocket
- 4 tbsp pesto (homemade with garlic-infused oil)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 red bell peppers
- 150gms/5.3oz feta
- Rub the lemon zest, thyme, salt and pepper into the steaks.
- Place on a hot grill and cook to seal on the outside but take off with the meat pink on the inside.
- Rest 10 minutes.
- Slice into ½"/1.25cm thick pieces
- Place the two peppers on an open flame and keep turning to blacken all the skin.
- Cool and rub off the skin.
- Slice into strips.
- Slice up the tomatoes.
- Rip the mint into pieces.
- Cut the feta into cubes.
- Place all the ingredients into a serving bowl or layer on a big platter.
- Combine the pesto, lemon juice and olive oil to make a dressing.
- Drizzle the dressing over the platter or toss the salad in the bowl to combine all ingredients with the dressing.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-symptoms/
3.2.2708