Some salads take a long time to prepare, requiring lots of ingredients and lots of chopping, but not in the case of this handy low FODMAP recipe. It comes together so quickly (even faster if the grill / barbecue’s already fired up) and even those who might be skeptical about eating zucchini (courgette) will revel over the amazing flavour which the grill brings out.
It makes a wonderful option for vegetarians and a refreshingly light and tasty side for meat eaters, who will appreciate some variety and colour on their plates this summer.
To transform your zucchini pieces, cook them on the barbecue or, if you’re confined to the indoors, it will be worth taking out the griddle pan for this recipe.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Get the grill / barbecue fired up or if using, heat a griddle pan.
2
A few minutes of prep: gather your ingredients, chop the zucchini, crumble or slice the feta (as preferred) and wash the arugula leaves.
3
Place the zucchini in a bowl, then add the olive oil and dried oregano, mixing to coat fully.
4
Once the grill / barbecue / griddle pan is hot, cook the zucchini pieces for a few minutes on each side, until the grill makes its mark but the pieces aren't sticking to the grills or falling apart.
5
Once cooked, assemble the serving plates, laying some arugula (rocket leaves) at the bottom, zucchini pieces on top, add the feta cheese and then give the plates a squeeze of lemon juice and an optional drizzle of good olive oil.
