Low fodmap beetroot, carrot and feta salad

Beetroot and carrot pair beautifully with salty feta in this simple, colourful salad. It’s the kind of salad that feels a little bit special without being complicated, making it ideal for easy lunches, relaxed entertaining or as a side for a BBQ dinner. If you’re looking for a fresh, satisfying and fodmap-friendly salad, this is a lovely one to keep on rotation.

INGREDIENTS

(serves 2 as a side salad)

• 1 beetroot, peeled and grated

• 2 carrots, peeled and grated

• 4 spring onion, green tops only, thinly sliced

• ½ cup mint leaves, roughly chopped

• 30g (about 15 nut halves) walnuts, toasted

• 30g (3 tablespoons) pumpkin seeds, toasted

• 60g fetta cheese

• parsley to decorate

Dressing

• 2 tbs (10g) garlic infused olive oil

• 2 tbs (14g) red wine vinegar

• 1 heaped tsp (10g) Dijon mustard

• 1 tsp (4g) maple syrup

• ½ tsp ground cumin

• Salt and pepper, to taste

METHOD:

1.        Toast walnuts and pumpkin seeds in the oven (200C for 5-10 mins) or in a dry frypan over medium heat. Allow to cool. Chop walnuts roughly.

2.        Make the dressing by combing all the ingredients. This can be done the day before if you’re in a hurry.

3.        Peel and grate the beetroot and carrot and add them to a bowl. Add the spring onions and mint. Drizzle over the dressing.

NOTES:

Don’t forget to wear gloves while peeling and grating the beetroot! For a twist, omit the maple syrup from the dressing and instead add it to the walnuts and pumpkin seeds while toasting. Combined with a dash of salt, this makes the nuts & seeds a fabulous sweet & salty flavour which takes the salad to another level!

This salad goes really well with your choice of BBQ’d protein!