This is another lovely low FODMAP recipe, though you may want to replace the fate if lactose is a problem for you.
I’m home for the holidays and this means I’ve returned to my comfort zone: Ottolenghi recipes. This is an adaptation of a parsley and barley salad.
20g Thai black rice
100g basmati rice
1 tsp za’atar
1/2 tsp coriander seeds, lightly crushed
1/4 tsp cumin
1 1/2 tbsp olive oil
1 small salmon fillet
3 tbsp lemon juice
150g flat leaf parsley
1 large green bell pepper
1 tsp ground allspice
Salt and pepper
Bring a large pan of water to the boil and add the Thai rice. Bring back to the boil and allow to simmer for 10 minutes before adding the basmati rice. Allow this to cook for a further 15 minutes. Strain and set aside.
Mix the za’atar, coriander seeds, and cumin in a bowl. Add the olive oil then break the feta into roughly 1cm cubes. Mix this all together and set aside to marinate.
Form a parcel of tin foil and place the salmon fillet inside. Sprinkle over 1 tbsp of the lemon juice and bake in the oven for about 15 minutes or until cooked through (depending on the size of the fillet).
Use two forks to break the cooked salmon into flakes.
Finely chop the parsley and pepper.
In a large bowl, toss together the rice, feta, salmon flakes, parsley, and pepper. Mix in the allspice, remaining 2 tbsp lemon juice and salt and pepper.