Liven up your veg intake with this quick, zingy salad that’s simple to make but full of flavour with no tummy ache. It’s great for a buffet table or a packed lunch!
- 1/2 tbsp garlic infused oil
- 3 anchovies (optional)
- 200 ml lactose-free yoghurt
- Juice and zest of 1 lemon
- flaky sea salt (or normal salt will do, flaky is just more tasty)
- black pepper
- 4 little gem lettuces
- 2 handfuls watercress
- 1 bulb fennel
- 250 g feta or goats cheese, roughly cut into small chunks
- 1 pomegranate
For the dressing, finely chop the anchovies (if using, otherwise skip this step) then mix in the yoghurt, garlic infused oil, the zest and juice of the lemon and season to taste with salt and pepper.
Break up the little gem lettuces, removing the base but keeping the leaves whole. Throw together with the watercress and give them a quick rinse, then pop them in a large salad bowl.
Take off the feathery bits of the fennel bulb and break off the base. Slice the leaves into thin strips and chuck them into the salad bowl with the lettuce.
Remove all of the pomegranate seeds by giving it a good smack, this job will get messy so go take off that lovely new white top now. Pomegranate isn’t low fodmap in large servings but should be fine in a portion of this salad.
Once all the seeds are out, mix into the leaves and fennel along with your chopped feta or goats cheese. These cheeses are low fodmap in smaller servings but don’t go crazy and eat a whole block.
Mix the whole lot together with the dressing. You can make this salad very pretty if you have the time but let’s be honest it tastes the same if it’s pretty or if it’s all mixed together so either way, enjoy!