Low FODMAP Mediterranean Mezze

Need the perfect vegetable side dish to serve at your next party or gathering? Well, you’re in for a treat because we have the perfect recipe for you. Filled with the fresh and vibrant flavours of the Mediterranean this recipe is the side dish all guest will be raving about. Not only is this dish, vibrant, fresh and easy to make, it is also low FODMAP, allowing those with IBS to enjoy.

Be transported to the Greek islands as you create and indulge in this low FODMAP Mediterranean Mezza. The secret to elevating this recipe is the addition of Bay’s Kitchen Vegan Mayonnaise varieties. These Bay’s Kitchen products will enhance the natural flavours of Mediterranean making it impossible not to eat. Bay’s Kitchen products can be purchased from Amazon or Ocando.

Low FODMAP Mediterranean Mezze

Prep time: 20 minutes
Cook time: 7-10 minutes
Serves: 4 (alongside many other dishes served at parties and gatherings)

Ingredients:

– 4 Gem lettuce leaves
– 4 Tender stem broccoli
– 4 Radishes
– 1 Pack of halloumi
– 1 Corn-on-the-cob
– 1 Bell pepper (red or green)
– ½ Large or one small courgette
– ½ Aubergine
– 30g Watercress

To Serve:
– Small pot of Bay’s Kitchen Maple Chipotle Vegan Mayonnaise
– Small pot of Bay’s Kitchen Garden Herb Vegan Mayonnaise
– Small pot of Bay’s Kitchen Tomato Ketchup with Sundried Tomatoes
– Small pot of Bay’s Kitchen BBQ Sauce with Smoked Paprika
(Low FODMAP serve for each is 20g)

Method:

1. 1. Firstly, prepare your vegetables – chop or slice the pepper into long strips or square pieces. Cut the aubergine length ways into long slices. Chop the corn-on-the-cob into 4 equal sections. Slice the courgette into pieces and halve again (leave whole if using a BBQ as halves will be too small!). Chop your radishes or cut into them multiple times but not all the way through to create flower type design.
   2. Slice your halloumi into 8 equal slices.
   3. Heat a griddle pan (or regular frying pan if you don’t have a griddle, or use the BBQ!) and add a splash of oil.
   4. The corn-on-the-cob takes the longest to cook so add that to the pan first. After about 2 mins, add the other vegetables. Continue to turn to griddle both sides evenly.
   5. After another couple of minutes add the halloumi. Again keep turning to get an even griddle on both sides. Cook for 2-3 minutes until golden brown.
   6. Once done, remove all the food from the heat.
   7. Arrange the lettuce and corn-on-the-cobs first onto a serving platter, then add the halloumi cheese. Then add the rest of the veggies, alternating between them all. Add the watercress and your done!
   8. Serve with pots of Bay’s Kitchen’s condiments for dipping.

Recipe Acknowledgment: Bay’s Kitchen

Check out the FODMAP Friendly Bay’s Kitchen range on our website