This idea for a super quick low FODMAP snack came from the Hemsley and Hemsley cookbook, “The Art of Eating Well”. I’ve mentioned this book before in another post here so I should probably point out that I would definitely not recommend it for this diet. Despite being both gluten and grain free, most of the recipes are still very high FODMAP and they have a lot of alternative ideas about nutrition that I certainly don’t subscribe to (however, nice pictures and some great recipes). They call this recipe “Quicker Than Toast Courgette Salad” it’s meant to be had as a snack and I think it’s a brilliant idea. It’s very quick and easy to make, tastes great and eating raw veg as a snack will make you feel extremely virtuous. I’ve changed the quantities in the recipe a bit, I don’t think it needs 2 tablespoons of olive oil, but otherwise it’s the same so I take no credit for it. You can try making it with grated carrot too but I think it’s nicer with courgette.
For more snack inspiration, have a look through my low FODMAP snack section.
- 1 tablespoon pumpkin seeds
- 1 small courgette, washed and ends cut off
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- a pinch of salt and pepper
- Place the pumpkin seeds in a small frying pan on a high heat
- Once they start to pop, remove the pan from the heat and allow them to cool slightly
- Meanwhile coarsely grate the courgette into a small bowl
- Drizzle the olive oil and balsamic vinegar over the courgette, add a little pinch of salt and pepper and top with the toasted pumpkin seeds