It’s been pretty freakin’ hot in Amsterdam lately, so much so that I’ve been avoiding the kitchen and opting for quick and easy salads.
Speaking of salads, I had to go on a press trip for work recently, and winced a bit as I gave the organizer my long list of dietary requirements. Her reply was: ‘Hmmm, sorry if this sounds a bit rude but what can you eat?’ I’m sure many low-FODMAP folks get this question a lot. My easiest answer is a salad with greens, feta, olives, tomatoes, cucumber, carrot etc. etc. etc. Firstly, you can at least see what’s in it and pick out any sneaky onions that might find their way in their accidentally. Secondly, most kitchens will have lemon juice and olive oil to whip you up a special dressing on the side.
So while I’ve been making tons of green salads throughout summer, I could hardly use those as recipes on this blog (this is ‘cooking’ with nothing after all), so here’s a warm pasta salad that’s super speedy and tasty.
- 1 x eggplant, chopped into 2-cm cubes
- Sea salt
- 2 cups x gluten-free pasta
- 1 tsp x coconut oil
- 3 x tomatoes, roughly chopped
- 1 tsp x fresh thyme leaves
- 1 tsp x sumac
- Juice of 1 x lemon
- Large handful x rocket leaves
- 2 x spring onions (green part only), chopped
- ½ cup x feta, crumbled
- ¼ cup x extra virgin olive oil
- Fresh parsley to serve (optional)
- Sea salt and pepper, to season
Place the eggplant in a colander and sprinkle some sea salt over the top. Leave to sweat for 10 or so minutes, then pat dry.
Cook the pasta according to the packet instructions, then drain and set aside while you prepare the rest of the salad.
Heat the coconut oil in a frying pan over a med-high and add the eggplant. Fry until the eggplant starts to soften, then add the tomatoes, thyme and sumac. Reduce the heat slightly and cook, stirring until the eggplant is completely soft. Remove from the heat and squeeze the lemon juice over top.
Combine the pasta and eggplant mix with the rocket, spring onions, feta and olive oil. Season to taste, sprinkle some parsley on top and serve.