I am delighted to be sharing this recipe from Anna at ‘All about the balance’. I find Anna’s blog and Instagram so inspiring demonstrating that it’s not just diet that’s essential in helping control your ibs. Anna likes to keep her recipes simple, which I love! Anyway check out this delicious recipe from Anna below…
Hello! It’s great to be sharing a guest recipe on The Wee Foddie. I’ve enjoyed seeing all of Sarah’s delicious low-FODMAP creations and we’ve discovered along the way that we both share a very sweet tooth and a love of the chocolate orange combo!
Despite a love for the sweeter things in life, today’s post is a savoury recipe (got to balance it out!) featuring another big love of mine: halloumi. I say a big love of mine; I really mean my weakness – is there anything better than grilled halloumi?!
This savoury low-FODMAP recipe is ideal as a main dish or a side, hot or cold. Plus, as with all of my recipes, it’s simple to make and you don’t need any complicated ingredients. Enough of the introduction, let’s get to it:
Serves 2 as a main, or 4 as a side
1 courgette, chopped
1 red pepper, chopped
4-6 cherry tomatoes
60g* butternut squash, chopped (recommend frozen)
1 tbsp olive oil
1 heaped tsp dried mixed herbs
½ cup uncooked quinoa and ¾ cup water
Knob of butter (optional)
Handful of fresh spinach (optional)
4 slices of halloumi**
*30g per portion is low-FODMAP according to the Monash University low-FODMAP app.
**50g per portion is low-FODMAP according to the Monash University low-FODMAP app.
1. Set the oven to 180C (fan).
2. Lay the veg out in a baking tray (minus the spinach if you are using). Drizzle with the oil and sprinkle over the herbs, then pop in the oven. Set a timer for 40 minutes, and keep turning the veg throughout this time.
3. After 20 minutes, cook the quinoa by adding the quinoa and water to a pan. Bring to the boil and then lower the heat to a simmer for 6 minutes, with the lid on the pan. (cooking method may vary according to different brands so check the instructions on the packaging).
4. After 6 minutes of simmering, turn the hob off, and leave the lid on the pan. The quinoa will finish cooking in its own heat (total cooking time: 20 minutes).
5. When the 20 minutes has passed, fluff the quinoa using a fork, turn the oven off and add the vegetables to the pan with the quinoa. Mix together and add the fresh spinach and knob of butter if you are using. Put the lid back on and leave to one side.
6. Turn on the grill and grill the halloumi slices until nicely browned on both sides.
7. Serve up and add the grilled halloumi on top, or chop and mix into the mixture if you prefer. Season to taste and tuck in!
And there you have it – a delicious, light, healthy low-FODMAP meal with minimal fuss. The joy with this is that you can include whatever veg you like. Very versatile! I hope you enjoy.
www.allaboutthebalance.me (formerly www.fodmapjourney.me)