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 Prep time: 30 minutes

Cook time: 6 minutes plus resting 

Serves: 2

 What you need:

Pickle 

  • 100ml water

  • 60ml cup red wine vinegar

  • 60ml cup Spiral Umeboshi plum vinegar

  • 1Tbsp maple syrup, 

  • 1 clove garlic, microplaned

  • 2tsp Spiral Celtic sea salt

  • freshly ground black pepper 

To make Low FODMAP:

  • Plum vinegar has not been tested for its FODMAP levels. Low FODMAP vinegar’s which could be used: white, malt, red wine, rice wine

  • Remove garlic

Coleslaw

  • 200g fresh bean shoots

  • 15g spiral sea vegetable, wakame or arame, soaked in water and finely sliced

  • 50g spiral pickled ginger, finely julienned

  • 100g red cabbage, finely shredded

  • 100g white cabbage, finely shredded

  • 1 handful of sugar snap peas, super finely sliced lengthways.

  • 80g sunbeam toasted peanuts, smashed in mortar and pestle

  • 1Tbsp sunbeam sesame seeds, toasted 

  • 3 Tbsp Aquafaba mayonnaise (store bought) or egg mayonnaise

  • Celtic salt

To make Low FODMAP:

  • Remove sugar snap peas and use green beans instead

  •  Aquafaba mayonnaise contains the juice from chickpeas which is high Fodmap instead use Japanese or regular whole egg mayonnaise.  

Meat

  • 2 x Bass Straight T bone steaks 

  • 30ml extra virgin olive oil

Method

Step 1:   In a small bowl combine the water, Spiral red wine vinegar, umeboshi vinegar, Spiral maple syrup, Spiral garlic and salt and pepper and set aside. 

Step 2:  Add the sliced seaweed and bean shoots to the dressing and set aside to pickle whilst you cook the steak.

Step 3: Toss the both cabbages and sugar snap peas together and set aside.

Step 4: Preheat the barbecue on high heat.

Step 5:  Make sure the meat is at room temperature before cooking, this will reduce the cook time and ensure even cooking. Season and oil all sides of the meat with 20 -30ml of olive oil and salt and pepper.

Step 6: Cook the steaks for 3 minutes on both sides. Take off the heat and rest for 2-3 minutes before serving. 

Step 7: Plate the meat, pile some of the raw undressed cabbage on top, then top with the pickled vegetable and dressing.

Step 8: Sprinkle over the sesame seeds and peanuts

Step 9: Serve with vegan mayonnaise on the side (aquafaba) or whole egg mayo. 

 Tips:

Use any nuts you like in this recipe (No cashews or pistachios for Low FODMAP diet)

This meal provides a good source of iron which is one of the key nutrients that can be at risk when following a Low FODMAP Diet. Iron is a mineral particularly important for oxygen transport around the body which is vital for providing your body with energy.