Autumn days are really setting in now and we are entering my favourite time of year with lots of squashes and root vegetables to roast – great for sensitive digestive tracts. As we are entering the cooler days of the year I have decided to try a different approach to a salad – this might be a little unconventional but it was filling, tasty and a little more substantial than the usual salad fare. I have used very pretty fennel flowers as decoration, which strictly speaking are not fodmap tested – but you can get away with a small amount of fennel bulb (49g) a few flowers sprinkled on a salad shouldn’t be too much of a problem. We are lucky in Todmorden, we have incredible edible and lot’s of fennel in flower beds for anyone to harvest.
You can used bought gluten free pastry – but do be aware that some are based on chickpea or pulse flour, which is not suitable for a low fodmap diet. Tips for using gluten free pastry is to roll it between cling film to prevent sticking.
1 packet of gluten free pastry mix
4 tablespoons of lactose free mascarpone cheese
100g red cabbage
2 handfuls of walnuts
Fennel fronds (2-3 should be adequate.)
1-2 fennel flower heads (not an essential ingredient)
Roll out the pastry
Beat the egg with a fork and brush the pastry with beaten egg – this will improve the colour.
Cook in the oven using the manufacturers directions – mine is a little dark at one end! It might be useful to turn it whilst cooking to get an even bake.
Wash and spiralize the courgettes – (you can also buy them pre-prepared at many supermarket outlets to save a additional step in the method.) Mix in the lactose free mascarpone and season.
Finely chop the red cabbage, fennel fronds and roughly chop the walnuts and add all the ingredients to the pastry base – serve with mixed green salad leaves.
Decorate with fennel flowers (not an essential item)
Lactose free mascarpone was purchased from Tesco and the ready roll puff pastry was made by Genius (gluten free and dairy free.)