2tbspLow FODMAP Spinach & Walnut Pesto(see my recipe)
2-3kalamata olives(pitted and halved)
Drizzle of extra virgin olive oil
Roasted Red Pepper Bruschetta (2 servings)
250gcherry tomatoes
250groasted red peppers(jarred with no FODMAPs)
1tsplemon juice
1tspgarlic oil
1pinchsmoked paprika
Salt, pepper & chilli flakes to taste
Small handful fresh basil
Chickpea "Tuna" Salad (3-6 servings)
240g(1 can) tinned chickpeas/garbanzo beans(drained and rinsed)
40g(¼ cup) diced red pepper
35g(¼ cup) toasted sunflower seeds(unsalted, or scale back on added salt)
35g(¼ cup) pine nuts(unsalted, or scale back on added salt)
3tbspmayonnaise(sub. vegan dressing, more to taste)
1tbsplemon juice
1tbsponion oil(optional)
1tspmaple syrup
1tspdijon mustard
1tspsoy sauce/tamari(optional)
Small handful fresh parsley(chopped)
Small handful fresh chives(chopped, save some to top)
Salt & pepper to taste
2-3cherry tomatoes(optional)
Bread
1-2slicescrusty low FODMAP bread
Instructions
Romesco & Rocket
Tear stale white bread into chunks. Heat garlic oil in a large frying pan, fry bread until golden all over. Add smoked paprika and fry for one more minute. Leave to cool.
Add pine nuts, bread and red peppers to a food processor. Blitz to a coarse paste. Add to a mixing bowl and stir in oil, vinegar, tomato paste, chilli flakes and saffron. Season to taste and balance flavours, adding a bit of water, more vinegar/oil etc. as needed.
Lightly toast bread, spread with cream cheese. Top with dollops of romesco (about ⅙ of the batch) and rocket leaves.
Hummus & Pesto
Lightly toast bread, spread over a portion of hummus. Top with spoons of the pesto, kalamata olives and a drizzle of extra virgin olive oil.
Roasted Red Pepper Bruschetta
Dice the cherry tomatoes and red peppers. Combine in a bowl with the oil, lemon, paprika and season to taste with salt, pepper and chilli flakes.
Lightly toast bread and spoon over the tomato and pepper mix. Top with some fresh basil.
Chickpea "Tuna" Salad
Add chickpeas to a mixing bowl and lightly mash with a fork. Add red pepper, sunflower seeds, pine nuts, mayonnaise, maple syrup, lemon juice, onion oil (if using), mustard, herbs (saving some chives), salt and pepper, and mix well. Taste and adjust seasoning as needed.
Lightly toast bread, spread over a serving of chickpea salad. Top with halved cherry tomatoes and fresh chives.