Low FODMAP Salmon Salad & Green Bean Salad

This salad is simple to create and packed with flavour and texture. It provides 39g of protein per serve.

Ingredients (serves 4):

• 500g baby potatoes

• 2 salmon fillets

• 4 eggs

• 300g green beans

• 8 black olives, pitted

• 2 heaped tbsp of lactose-free yoghurt

• a squeeze of lemon juice

• a few mint or parsley leaves, chopped

• salt and pepper

METHOD:

Quarter or halve the cleaned baby potatoes - depending on size. Add to a pan and cover with water. Bring to the boil and boil until they yield to a knife.

Top and tail the green beans. Boil for 6 minutes.

Gently low the eggs into tepid water. Bring to the boil and cook for 5 and half minutes. Drain and shell.

Steam the salmon fillets until cooked through.

Slacken the lactose-free yoghurt with a little lemon juice. Add a pinch of salt and a grind of black pepper, if you wish.

Allow cooked components to cool a little if eating immediately. Flake the salmon, halve the eggs and combine all the ingredients.