FODMAP friendly roasted carrot salad with quinoa and yogurt dressing

This FODMAP friendly roast carrot salad is my kind of salad and perfect for Easter. Big bits of good stuff, not just soggy leaves. There’s sweet roasted carrots, nutty quinoa, aromatic mint, crunchy nuts and creamy lemon yogurt. It’s a beautiful big veggie dish, sure to impress on any dinner table (whether that dinner table has six of you eating at it, or two).

After a tough few weeks in the UK (and around the world), I’m feeling very grateful to be able to spend the four day weekend at home and in the garden, baking, reading, cooking, chilling and – maaybe – doing a bit of spring cleaning. Sending all the love and thank you’s to those still going to work. YOU ARE AMAZING.

Low FODMAP roasted carrot salad with quinoa and yogurt dressing
Low FODMAP roasted carrot salad with quinoa, mint and yogurt dressing

For those of us at home who have the time to cook – it’s not always the easiest to get every ingredient you need to right now, so adapt this salad to include stuff you have on hand or might need to use up. I hope it can be your FODMAP friendly salad foundation, to build up however you desire!

Low FODMAP roasted carrot salad

Recipe notes:

Crumbled feta would be a delicious extra

Go easy on the preserved lemons, they really pack a punch

Leftovers are delicious for lunch too

35 minutes
Serves 4-6

Ingredients

10 or so large carrots
extra-virgin olive oil, for drizzling
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
sea salt and black pepper
500g quinoa, cooked
small bunch of mint, chopped
roughly 250g salad leaves
4 tablespoons FODMAP friendly mixed nuts and seeds (pumpkin seeds, sunflower seeds, hazelnuts)
For the dressing:
1 preserved lemon, rinsed and seeds and flesh discarded
juice of 1 lemon
250ml lactose free Greek yogurt

Method

Preheat your oven to 200C/fan 180C/gas 6. Slice the carrots in half and half again vertically.

In a bowl, toss the carrots with a good glug of olive oil, cumin seeds, cinnamon and some seasoning. Roast on a baking tray for 20-25 minutes until cooked through and golden at the edges. In the bowl of a food processor, add the preserved lemon rind, lemon juice and yogurt, season and whizz together. Alternatively you could chop the lemon rind finely and bowl in a bowl wit the rest of the ingredients.

To serve, put the quinoa and salad leaves on a large platter. Top with the carrots and drizzle over the dressing. Sprinkle over the nuts and seeds and sprinkle over the mint. Give the salad a gentle shoosh to help merge the elements together. Enjoy!

I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social.

Photographs by Emma Croman