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1 tbsp cumin seeds

1 tbsp coriander seed

1 tbsp low FODMAP curry powder

3 tbsp groundnut oil

1 zucchini

300g/10½oz tomatoes

2 gluten free pitta breads



Preheat the grill. Grind the cumin and coriander seeds with the curry powder in a mortar and pestle and add the oil.

Thinly slice the zucchini and mix with the spice oil. Place the zucchini in a pan with the tomatoes and cook for 6-8 minutes.

Toast the gluten free pitta bread under the grill. Fill the gluten free pittas with the zucchini and tomatoes and squeeze down to release the tomato juice.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician
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