We love a salad over at Fodbods - and nothing pairs like potato and egg. We’ve made this Jamie Oliver original low FODMAP so it’s gentle on the tummy.
Ingredients:
- 1kg baby white potatoes, scrubbed and chopped into 2cm chunks
- 4 large eggs
- 1 cucumber, halved, seeded and sliced
- 50g radishes, finely sliced
- 4 tbsp red wine vinegar
- 100g frozen peas (use Edamame beans if you’re sensitive to Fructans)
- 8 tbsp lactose-free Greek yoghurt
- 2 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 1 bunch soft herbs, finely sliced (30g: mint, dill, parsley)
- Sea salt and black pepper
Method:
- In a large non-stick pan, heat 2 tbsp of olive oil over medium heat. Add the potatoes, season with salt and pepper, and cook for around 20 minutes, stirring regularly, until golden and tender.
- Place eggs in a saucepan, cover with cold water, bring to a boil. Once boiling, reduce heat and simmer for 6 minutes. Transfer immediately to a bowl of iced water to stop cooking.
- Peel the cucumber, cut in half lengthwise, remove seeds, and slice on an angle. Finely slice the radishes. Place both in a bowl with 2 tbsp red wine vinegar and a pinch of salt. Set aside to lightly pickle.
- Add peas/beans to a pot of boiling water. Cook for 2 minutes, then drain and rinse under cold water to keep them bright and crisp. Add to the cucumber and radish mix.
- In a bowl, mix lactose-free yoghurt, Dijon mustard, 1 tbsp extra virgin olive oil, and 2 tbsp red wine vinegar. Finely chop most of the herbs and stir in. Season to taste.
- Arrange the crispy hot potatoes on a serving platter. Spoon in the peas/beans and drain and add the pickled veg mix. Peel and halve the eggs, and dot them over the top. Drizzle with yoghurt dressing and scatter with reserved herb leaves.