The most delicious low FODMAP salad recipe, with seasonal new potatoes, green beans, perfect 6-minute jammy eggs and a herby mustard dressing. I’m a sucker for the sunshine. Summer is suddenly here in London; the windows have been opened wide in our little flat and my mood is starting to pick up. I’ve been dreading my birthday on Monday, not organising to see any family or friends (following the UK rules, seeing one person at a time and keeping 2m distance of course) because I think I’ll get upset knowing we can’t hug. It might just be too much to see any friendly faces in person! But with the sunshine out and some virtual calls, quizzes and a bingo game in place over the long weekend, I think it might just be OK.
Though sunshine makes me happy, it also makes me a bit lazy (please say you’re with me?). My motivation has been up and down in quarantine anyway, but these beautiful, warmer days have me wanting to take slower mornings, read lots of books and abandon my laptop to sit outside in the local park for any early, ongoing dinner. Amongst the cookies and ice-cream, I’m craving food right now that’s nutritious, versatile and simple (just like my low FODMAP 3-ingredient tomato chutney). Bonus points if:
This low FODMAP salad has been one of my favourites and easily adaptable to what I have on hand. Just a few ingredients with big, bold flavours. New potatoes are in season right now and not only are they cheap, versatile and low FODMAP, they are DELICIOUS. Just as good served with butter and a sprinkle of salt as they are with a more punchy dressing like this lemony mustard one, they give me the spring/summer feels and I hope, in this recipe, bring a bit of joy to you too.
Recipe notes:
750g baby new potatoes
220g fine green beans
3 large free-range eggs
1 1/2 tablespoons wholegrain mustard
1 tablespoon maple syrup
Juice of 1/2 a lemon
1 tablespoon apple cider vinegar
6 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper
1 stalk of celery, finely sliced
Small bunch of herbs, roughly chopped (I used chives and parsley)
Flaky salt, to serve