Asian Broccoli Salad in a Sweet Smoky Chilli Sauce

Easy simple and super tasty salad with great texture. Serves 4 as a lunch salad | Takes 20 minutes | Max low FODMAP portion : ¼ of this recipe (1 of the 4 portions it makes)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the broccoli into small bite size florets. Top and tail the green beans. Finely chop the red pepper into thin long strips removing the seeds. Roughly chop the baby corn.

Step 2

Steam the broccoli and the green beans for 3 minutes, then drain into a colander and run under cold running water. Cut beans in half.

Step 3

Toast the sesame seeds and nuts together in a frying pan on a medium heat until lightly coloured (approx 5 minutes).

Step 4

Add broccoli and all the rest of the salad ingredients into a large bowl

Step 5

Blend your salad dressing together and pour over salad. Add the toasted sesame seeds and nuts just before serving. Note: only dress what you are going to eat as once dressed it doesn’t last very well.