This simple, yet delicious vegetarian salad option that meets all macronutrient requirements, will keep you full ’til dinner and it’s low FODMAP and Sibo-friendly!

Serves 1

Time  10 mins

Ingredients:

• 1 decent handful of kale
• 1 decent handful of rocket
• 1 radish, shaved
• 1/2-3/4 C carrots and eggplant roasted in cumin and turmeric
• 1-2 T alfalfa sprouts
• 4 kalamata olives, sliced
• 1/3 C quinoa cooked in bone broth (or veggie stock for vegan)
• 2 T pumpkin seeds
• 1/4 cup bone broth (or veggie stock/water for vegan)

Dressing (or your favourite dressing, like Creamy Avocado Dressing)

• 1 T EVOO olive oil
• 1 T lemon juice
• 1 t mustard
• 1 t tahini

Method:

1. Place all ingredients, including the dressing into a small saucepan and heat on low-medium heat to just warm through.
2. Serve immediately