Low FODMAP Loaded Mediterranean Street Fries

1.Preheat the oven to 180ºC (355ºF) fan forced. Line a roasting tray with baking/parchment paper.

2.Peel and cut the carrot into chunky fries (don’t make them too small as they will shrink as you cook them). Place on the roasting tray. Drizzle in olive oil, sprinkle over the dried oregano and season with salt and pepper. Toss well until combined. Place in the oven and roast for 25-30 minutes until tender and golden. Turn once during cooking.

3.While the fries cook, make the rest of the meal components.

4.Make the marinated veggies. Chop the cucumber and tomato into bite-sized pieces, rinse and drain the chickpeas and weigh out the amount you need, rinse the olives and finely slice the green leaves of the spring onion/scallions. Place all the ingredients in a bowl.

5.In a small jar or glass, whisk the olive oil, red wine vinegar, dijon mustard, garlic infused oil, and dried oregano until well combined. Pour over the chopped veggies. Then season with salt and pepper. Set aside for later.

6.Make the tzatziki. Grate the cucumber, place it in a clean lint-free tea towel, and gently squeeze it to remove the excess moisture. Place in a bowl and mix through the yoghurt, chopped mint, lemon juice, and garlic infused oil. Season the tzatziki with a pinch of sugar and a couple of grinds of salt and pepper.

7.Roughly chop the lettuce and crumble the feta (if using).

8.Assemble the low FODMAP loaded Mediterranean street fries. Take a platter and arrange the fries around the edge of the plate, then add dollops of tzatziki before filling the centre with chopped lettuce. Top with the marinated veggies and a sprinkle of feta (if using). Enjoy!