Description
A super flavourful burrata salad with roasted tomatoes and pesto. This salad bangs off of your plate! You can replace the burrata with buffalo mozzarella. Gluten-free and low FODMAP.
Ingredients
Scale
- 100 g mixed lettuce (make sure no onion has been added)
- 1 burrata or buffalo mozzarella*
- 200 g cherry tomatoes or normal tomatoes**
- 2 tbsp low FODMAP pesto (click for the recipe)
Instructions
- Pre-heat the oven to 180 degrees Celsius (350F)
- Cut the tomatoes in half and put them on a baking sheet covered with baking parchment. Sprinkle with olive oil and pepper and salt. Bake them for 40 minutes in the oven.
- Make the pesto with this recipe.
- Cut the burrata into pieces.
- Put the salad into a bowl and add the burrata, roasted tomatoes and 2 tbsp of pesto. Toss.
Notes
*See the explanation about burrata above this recipe
**Tomatoes have retested in 2022 and are limited low FODMAP now. Cherry tomatoes are low FODMAP up to 45 grams per serving, normal tomatoes up to 65 grams per serving and roma tomatoes up to 75 grams per serving. In the elimination phase, or if you are sensitive to fructose, I recommend using a maximum of 180 grams of cherry tomatoes in this recipe or 200 grams of regular/roma tomatoes. Then eat a maximum of 1/4 of this recipe as one serving. If you know you tolerate tomatoes well, you can use a little more.
- Prep Time: 10 mins
- Cook Time: 40 mins
