Warm Salad of Sautéed Carrots, Preserved Lemon and Mint
Salad doesn't always have to be cold. Try this warm salad from blogger Meike Peters, which works very well within a low FODMAP diet.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Spoon
- Serving bowl
Ingredients
- Olive oil
- 14 ounces (400 g) peeled carrots, (thickly sliced)
- 1/4 preserved lemon, (very thinly sliced)
- 1 teaspoon liquid from the preserved lemons, (plus more to taste)
- Flaky sea salt
- Ground pepper
- 15 fresh mint leaves, (thinly sliced)
- 2 fresh mint leaves (sliced)
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