I am trying to get my gears rolling after a wonderfully long break from everything. I guess holidays can’t go on forever but, after our busy lead up to Christmas, I wouldn’t say no to a few more weeks.
We enjoyed our usual family holiday at the beach packed with surfing, sailing and, would you believe, I completed an 8km fun run with my 11 year old son! I’ve been trying to get back into running with the help of a “Couch to 5k” app on my phone and the new running shoes I gave myself for Christmas. Each year at Sandy Point there is this 8km beach run, and each year I have felt completely unprepared to tackle the challenge. This year was my year!!
We also enjoyed a relaxed Christmas which now seems long ago. We kept the cooking simple with salads and a salmon covered with a salsa verde cooked on the BBQ. One dish that has featured on our summer menu a few times is this low FODMAP Spiced-up Veg with Haloumi, but I think those of you stuck in the depths of winter might also be enticed.
When planning my low FODMAP Christmas I found this recipe over at Taste.com.au. I didn’t have the same spices in my spice drawer, so in the spirit of keeping things simple, I played around with what I had in stock. I have also tried using different mixes of vegies, sometimes adding pumpkin and zucchini or even some black olives.
Have you tried haloumi cheese before? It comes from Cyprus and is delicious when baked or grilled with a salty flavour. It’s a favourite in our house and is affectionately called ‘squeeky cheese’ because of the sound it makes against your teeth when you chew. If you malabsorb lactose, the Monash University Low FODMAP guide recommends restricting haloumi to serves of up to 45g.
Hope you have had a fun and relaxing holiday time.
Do you have a special low FODMAP dish that you enjoyed?
serves 6+ as a side dish
1 bunch baby carrots
1 large red capsicum
200g haloumi cheese
1 teaspoon ground cumin
1 teaspoon celery salt
½ teaspoon dry mustard
2 teaspoons garlic oil
1 ½ tablespoons olive oil
small handful flat-leaved parsley
Preheat oven to 200°C (180°C fan forced) and line a large baking tray with baking paper.
Trim carrot tops down to 1cm. Wash carrots and peel if you like. Cut large carrots in half lengthways. Wash capsicum and cut into 1cm strips. Peel parsnip and cut into strips similar size to capsicum and carrots. Spread vegies on prepared tray.
Cut haloumi into 1/2cm slices, then cut slices in half or thirds to make bite-sized pieces. place on a plate or in a bowl.
Combine spices and oils and drizzle over vegies and haloumi. Toss vegies and haloumi to coat; I like to do this separately to avoid breaking the haloumi up. Spread vegies out on the tray again, adding in the haloumi.
Place tray in preheated oven and cook for approximately 20 minutes until vegies are tender, starting to brown, and the haloumi is golden. Transfer to a serving platter, scatter with roughly chopped parsley and add lemon wedges to squeeze at the table.
Leftovers are tasty the next day cold!!