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Low FODMAP and Gluten Free Recipe - Minted melon, tomato & prosciutto salad

Ingredients


about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)

1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes

12 slices prosciutto - the best you can afford

handful mint, leaves picked, shredded

Crusty gluten free  bread, to serve

For the dressing

1 ½ tbsp Sherry or red wine vinegar

3 tbsp olive oil

1 tsp maple syrup







Method


To make the dressing, whisk all the ingredients together in a bowl and set aside.

Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper.

Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top.

Drizzle with extra dressing, scatter with mint and serve straight away with crusty gluten free bread.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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