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FODMAP Friendly Roasted Radish, Lentil and Spring Greens Salad

A Yellow Kite exclusive! Emma Hatcher, author of The FODMAP Friendly Kitchen and food blogger at She Can’t Eat What?!, makes a low FODMAP salad to get your taste buds tingling this spring as part of IBS Awareness Month.

Brighter mornings and warmer days find me swapping curries and comfort pasta dishes for warm salads and vegetable packed wraps. This dish has emerged as a new packed-lunch favourite; the pink, plump and juicy radishes mixed with the crispy lentils and vibrant greens feel like a real nod to Spring.

As with all FODMAP friendly cooking, adapt the recipe to suit you and your tolerances. I’ve given the option for both a veggie and anchovy dressing because I couldn’t decide which one I loved more – they’re both delicious and deserve a try.

Serves 4

500g radishes, washed

400g new potatoes, washed

3 tbsp olive oil

1 lemon, juiced

1 tbsp maple syrup

400g tinned puy lentils, drained and rinsed

150g spring greens

Salt and black pepper

Optional, for the dressing

4 tbsp plain yoghurt of choice, depending on tolerances


25g tinned anchovies in olive oil

Set the oven to 200C/400F/gas mark 6. Halve the radishes and potatoes. Toss them on to a roasting tray a drizzle over 1 tbsp of olive oil and the maple syrup. Squeeze over half the lemon juice, sprinkle over a generous pinch of salt and give them a quick toss to combine.

In a separate roasting tray, mix the lentils with another pinch of sea salt and another 1 tbsp of olive oil.

Put the tray with the radishes and potatoes into the oven for 30 minutes, giving them a toss every now and then. After 15 minutes, put the tray with the lentils into the oven; roast until they are crisp and their skins are beginning to pop; the radishes and potatoes golden and soft.

For a yogurt dressing, whisk the yoghurt with a squeeze of the lemon and the olive oil. Season well with salt and black pepper, taste and adjust if needed, then set aside.

For an anchovy dressing, drain the anchovies but reserve a tablespoon of the olive oil. Mash the anchovies lightly with the side of a knife and mix back in to the oil. Set aside.

When both trays have 5 minutes left, heat up a pan with a little oil. Add the spring greens with a splash of water and sauté for 4-5 minutes, or until soft. Take care not to overcook.

Once the lentils and radishes are cooked, remove from the oven and combine on a platter with the spring greens. Drizzle over the yoghurt dressing or the anchovies, and a final squeeze of lemon.