Self-made FODMAP friendly recipes

Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad

Serves 4

Prep time: 10 minutes

Ingredients:

180g kale

220g long-stemmed broccoli, boiled

100g goat’s cheese, cubed

30g toasted almond flakes

2 tbsp. balsamic vinegar glaze

3 tbsp. garlic oil

2 tsp. salt

Method:

  1. Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until the kale has wilted and turned a darker shade of green. Add half the salt and mix,
  2. Place the long-stemmed broccoli into a saucepan with boiling hot water until fully submerged and boil on medium heat for 7 minutes. When cooked, drain the broccoli and chop up into bite-sized pieces before mixing with the dressed kale.
  3. Drizzle the remainder of the garlic oil, seasoning with the additional amount of salt, and add the cubed pieces of goat’s cheese.
  4. Add approximately 2 tbsp. of balsamic vinegar glaze before sprinkling the toasted almond flakes.

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