FODMAP friendly roasted carrot salad with quinoa and yogurt dressing

This FODMAP friendly roast carrot salad is my kind of salad. Big bits of good stuff and not just soggy leaves, it has 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.

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

Yesterday we had a BBQ for my pa’s birthday (helloo current UK heatwave) and it went down so well alongside all the usual stuff. Also featuring at said BBQ: honey margaritas, lots of rosé, a very cute four-legged furry friend, an epic white chocolate and raspberry pavlova, delicious canapés with melon, mint and feta and this jumpsuit from ASOS. A four day weekend is putting us all in the best mood and the sun shining bright is only helping the vibe. I hope you’re having a wonderful Easter weekend whatever you’re up to!

Low FODMAP roasted carrot salad

Recipe notes

I think crumbled feta would be a delicious extra

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

Leftovers are delicious for lunch too!

I used British Organic Carrots here, because they really taste like carrots. They’re the big focus, so try and get your hands on the best ones you can afford.

35 minutes
Serves 4-6


10 or so large carrots
Olive oil for drizzling
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
Sea salt and cracked black pepper to season
500g quinoa, cooked
A small bunch of mint, chopped
250g salad leaves
4 tablespoons FODMAP friendly mixed nuts and seeds
For the dressing:
1 preserved lemon, rinsed and seeds and flesh discarded
Juice of 1 lemon
250ml lactose free Greek yogurt


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.

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

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