This fresh and fragrant salad is perfect for summer or winter. The quantities below serve four and are safely low-FODMAP.

However, take care to measure the chilli, fish sauce and lime juice carefully. The amounts below will provide a lovely balance of flavours with the oil and sugar.

In addition, more than 28 g of chilli or 250g of lime juice are high in fructans and more than a tablespoon of fish sauce has troublesome amounts of mannitol and GOS.

Ingredients:

• Rice (cooked with a 10 cm length of Lemongrass for flavour)

Salad

• 522g beef strips

• 172g red pepper

• 320g carrot (4 carrots)

• 1/2 red chill

• 10g ginger

• 80g spring onion green tops

• 150g cucumber

Dressing

• 1 tbsp fish sauce (check the label it ensure it is gluten-free - Changs do a gluten-free fish sauce)

• 2 tbsp soy sauce (most tamari soy sauces are gluten-free, but check the label)

• 1/2 tbsp sesame oil

• 50g lime juice

• 40g palm sugar /maple syrup

Topping

• 1teaspoon sesame seeds

• peanuts

• fresh coriander leaves chopped

Method:

Very finely chop and the mix the veggies with the grated carrot and finely grated ginger to create the colouful salad.

Stir though the mixed dressing.

Stir fry the beef strips in 1/2 tabspoon oil then add to the salad and mix.

Toast the sesame seeds.

Garnish the salad with the seeds, chopped peanuts and coriander.

Serve straight away with the rice.

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