A MAP-friendly alternative to toast, these sweet potato slices are slow-roasted for better digestion and topped with creamy labneh, which is probiotic-rich and soothing for the gut. Zucchini (courgette) ribbons are lightly marinated and finished with anti-inflammatory za’atar-spiced seeds.
Serves 2
INGREDIENTS
1 large sweet potato, cut length ways into 1 cm (½ inch) slices
1 tbsp extra virgin olive oil
Sea salt
1 zucchini (courgette), shaved into ribbons
Juice of ½ lemon
½ tsp sumac
1 tbsp mixed seeds (sunflower, pumpkin/pepitas, sesame)
1 tsp za’atar
Fresh mint leaves, to serve
100 g (3½ oz) labneh
METHOD
Preheat oven to 180°C (350ºF). Brush the sweet potato slices with olive oil and a pinch of salt, then bake for 25–30 minutes until golden and tender.
In a bowl, toss zucchini ribbons with lemon juice and sumac. Leave to marinate for at least 10 minutes.
Lightly toast seeds in a dry pan for 2–3 minutes, then stir through the za’atar.
Spread the labneh over the baked sweet potato slices. Top with marinated zucchini and scatter with za’atar-spiced seeds and mint leaves.
A MAP-friendly recipe means the recipe is safe for individuals with Irritable Bowel Syndrome (IBS) because it excludes or strictly limits short-chain carbohydrates (FODMAPs) that trigger bloating, gas, and stomach pain. Ingredients you may not be familiar with …
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This recipe is one of many from Lee Holmes’ latest book.
