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More low FODMAP vegetarian salad recipes This kale, quinoa, roasted pumpkin and feta salad This kind of Cobb salad with sweet and smoky tofu Radicchio, blue cheese and honey walnut salad Garlic infused chilli oil potatoes with zingy yoghurt and herb salsa Vegetarian Caesar salad with salt and pepper tofu ‘croutons’ Ingredients For the dressing: 1 cup mayonnaise I use vegan because I prefer it 50 g freshly and finely grated vegetarian parmesan yes, it’s a thing plus extra to finish 1 1/2 – 2 tablespoons lemon juice 1 teaspoon dijon mustard 2 teaspoons Worcestershire sauce see notes 2 teaspoons finely chopped capers 1 teaspoon caper brine lots and lots of freshly cracked pepper For the salad and pepper tofu: 450-500 g firm tofu whatever size pack you have is fine, may as well use it all drained and gently squeezed to remove excess liquid 2 tablespoons gluten free cornflour or potato starch 1/2 teaspoon fine salt Lots of freshly cracked pepper To finish the salad: 1 soft boiled egg per person 2 large heads of cos lettuce or 1 head of radicchio Handful of rocket/arugula (optional) Finely chopped continental parsley optional Fresh gratings of extra parmesan Instructions TO MAKE THE DRESSING: Mix all the ingredients for the dressing together and set aside

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