Low FODMAP Za'atar-Tahini Egg Spinach Salad
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4 servings
For the salad
- 4 large eggs
- 5 oz baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- 1 english cucumber, thinly sliced
- ¼ cup dry-roasted pine nuts
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 ½ tbsp za'atar
- ¼ tsp ground cumin
- 3–4 tbsp water
- salt and pepper, to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs in with a slotted spoon, reduce the heat to a steady simmer, and cook for 7 minutes for a just-set yolk. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate to cool.
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