Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Salads, Sides
Diet Type: Phase 2 Reintroduce, Dairy free, Egg free, Gluten free, Grain free, Low Fermentation, Low FODMAP, Phase 1 Semi Restricted, SSFG: Green, The SIBO Diet: Balance, The SIBO Diet: Expand, Vegan, Vegetarian
Cooking Time: 40 minutes

Prep: 10 mins

Cook: 30 mins

Yields: 4 serving

Warm roasted or grilled vegetables in a salad are simply delicious and can be eaten year-round, but are especially lovely in Fall and Winter. It's a great way of enjoying a salad while still feeling warmed by your food. This pumpkin, rocket, walnut and pomegranate salad can be served as a light meal or paired with another dish such as our SIBO Friendly Steak Frites or Herb Crusted Roast Beef. If you don't have a griddle pan you can use the grill on your BBQ or simply keep the pumpkin in for longer so it cooks through. And if you don't like walnuts but prefer another nut, feel free to substitute it with something you do enjoy. Chopped pecans or almonds work well.

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[web] Pumpkin, Rocket, Walnut And Pomegranate Salad

Imperial

Metric

Ingredients

10.5 oz kabocha squash, peeled and sliced
4 tbs olive oil
4 cups arugula
½ cup chopped walnuts
2 small pomegranates or 1 cup pomegranate seeds
2 tbs freshly squeezed lemon juice
Salt and pepper to taste

Method

Heat the oven to 350F. Place parchment paper on a baking sheet. Place the sliced squash on the sheet and drizzle with 1 tablespoon of olive oil and season with salt and pepper. Cook for 20 minutes or until just cooked through but still firm.
Remove from the oven and finish off on a griddle pan over high heat, to give the squash the trade mark grill lines. Remove from the heat and cool slightly.
Place the arugula, pomegranate seeds and chopped walnuts in a large bowl. Add the slightly cooled squash. Add the remaining olive oil, lemon juice and salt and pepper to taste. Toss carefully, ensuring the squash remains in tact.
Serve in a large salad bowl or divide between 4 plates.

Note

If you are following the Low FODMAP diet by Monash University, and you use a different squash/pumpkin, please check the app for the appropriate serving size as some varieties require a smaller portion to remain Low FODMAP.

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