This salad is packed with variety and flavour – and if you happen to be a vegetarian following a low-FODMAP diet, then you’re in luck – no meat to be seen!
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Butter bean and roast vegetable salad
Butter bean, bada boom. Spice up your standard roastie salad with some bean power that'll keep you going all afternoon.
Chop up the capsicum into 1cm chunks, mix with oil, and put in the oven for 5 minutes. Once it's done, take it out of the oven and set aside.
Scrub and dice the kumara into 2cm pieces. Mix with a drizzle of olive oil, season with salt, then put in the oven for 10 minutes.
Cut the courgette in half lengthways, then slice in 2-3cm pieces. After the kumara has been in for 10 minutes, toss through the courgette and put the tray back in the oven for another 10 minutes.
Drain and rinse the butter beans, and cut the cucumber lengthways then thinly slice it.
Once the kumara and courgette are cooked, take out of the oven, and throw into a large bowl with the butter beans, cucumber, and baby spinach leaves. Add in a squeeze of lemon, chopped parsley, and season with salt in pepper.
To serve, distribute the salad between bowls and feel very righteous while you eat!
