A perfect lunch or supper for a summer’s day, this low fodmap bruschetta recipe can be adapted based on your diet and preferences, you can exclude the cheese if you are vegan for instance and add a small amount of avocado. This is also a low fodmap air fryer recipe, or you can of course use your normal kitchen oven.

Read our blog to learn more the mediterranean diet.

Preparation time:

Cooking time:

Ingredients

• Two small slices of gluten free or sourdough bread
• 10 on the vine cherry tomatoes
• One tablespoon of garlic infused olive oil
• 1 spear broccoli (small stalk and head)
• 1/2 lemon
• 2 tbsp chopped fresh basil
• 3 slices of halloumi cheese
• Salt and pepper

Instructions

• Slice your tomatoes in half and remove the seeds wih a teaspoon. Then thinly slice your tomatoes and place them in a large bowl.
• Cover the tomatoes in two tablespoons of the olive oil and mix in the basil. Squeeze in the juice of your lemon.
• In a frying pan or air fryer, cook the asparagus and halloumi until they are lightly browned.
• Lightly toast your bread.
• On a plate, add your toast, layer on the tomato mixture and then your halloumi, asparagus and any additional olive oil if you feel it might need it. Enjoy!

Nutritional Information Per Serving

• Calories: 650 kcal
• Carbohydrates: 38g
• Protein: 31.5g
• Fat: 29g
• Fiber: 9.5g

If you like this low fodmap bruschetta recipe, check out our other sibo lunch recipes in our Insights Hub.