Balsamic Mediterranean inspired salad




Serves 2

Prep: 15 mins

Difficulty: medium







  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice


  • 1 cucumber (spiralized into ribbons)
  • 1/2 red pepper
  • 4 large salad tomatoes
  • 2 handfuls spinach
  • 1 carrot grated
  • 8 green olives
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pine nuts
  • 2 teaspoons shaved Parmesan
  • 1/3 cup quinoa
  • 2/3 cup water
  • 1 teaspoon tomato puree
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh chives
  • 1 tablespoon dried chives
  • 1/2 teaspoon mixed herbs
  • Pinch salt and pepper



  • Place the quinoa, water, tomato puree, dried chives, mixed herbs and paprika into a saucepan. Bring to the boil and simmer (cover with lid) until all the liquid is absorbed, and the quinoa is cooked, light and fluffy (about 10 /15 mins).
  • Grate carrot, finely chop fresh chives, spiralize cucumber, slice tomato, chop olives into quarters, and dice red pepper.
  • Add the prepared veg, spinach and fresh chives to a large salad bowl.
  • In a dry frying pan toast the pine nuts and seeds over a medium heat. Set aside.
  • Combine dressing ingredients.
  • Add the cooked quinoa, salt, pepper and salad dressing to the salad bowl. Toss.
  • Served garnished with the toasted seeds and Parmesan shavings on top.


Fresh ingredients and a tasty balsamic dressing, you really can’t go wrong here. I like to serve with my FODMAP friendly burgers, on a sunny day it would also go so well with a BBQ (optimistic in England I know).Β It is best eaten immediately, you don’t want the spinach to go soggy !



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