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Low FODMAP Loaded Mediterranean Street Fries

Low FODMAP Loaded Mediterranean Street Fries
LF Low FODMAP GF Gluten Free DF Dairy Free EF Egg Free

Low FODMAP Loaded Mediterranean Street Fries

Prep
10 MIN
Cooks in
30 MIN
🍽
Serves
2

These feel-good low FODMAP loaded Mediterranean street fries have all the fresh veggie vibes you’ve been craving, plus they are packed full of flavour.

Think super tasty homemade fries layered with a crispy chopped Mediterranean salad, light and tangy veggie dressing, and super creamy homemade tzatziki, all bundled up on a super cute platter. This recipe is a foodie dream.

Don't be scared off by the number of ingredients in this recipe. Lots of them are pantry staples and some ingredients repeat between the different food components.

FODMAP note: According to Monash University, canned chickpeas and common tomato both have low FODMAP servings. We’ve carefully controlled them in this dish so you can enjoy them together. All you need to do is follow the recipe instructions and divide the dish into the recommended servings.

Vegan/dairy free option: Use coconut yoghurt in the tzatziki and omit the feta.

Recipe last updated 14th December 2024.

Ingredients

Make gluten free

(main meals - this recipe will make more serves if using as a side dish)

STREET FRIES

4   carrot
1   olive oil
1   salt & pepper
0.25   dried oregano

MARINATED VEGGIES

1   medium common tomato (roughly diced)
0.33   canned chickpeas in brine (weight after draining & rinsing)
0.5   cucumber (chopped into bite-sized pieced)
8   black Spanish pitted olives
2   green onions/scallions (green leaves only, finely sliced)
1   olive oil
1   red wine vinegar
0.25   dijon mustard
0.25   garlic infused oil
0.25   dried oregano
1   salt & pepper

TZATZIKI

0.5   cucumber (grated)
3   plain lactose free yoghurt (or coconut yoghurt)
1   fresh mint (finely chopped)
2   lemon juice (good squeeze)
0.25   garlic infused oil
1   salt & pepper
0.25   white sugar (optional, good pinch)

OTHER INGREDIENTS

2   large cos or romaine lettuce leaves (roughly chopped)
1.5   feta (optional, leave out if dairy free, finely crumbled)

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Method

  1. Preheat the oven to 180ºC (355ºF) fan forced. Line a roasting tray with baking/parchment paper.
  2. Peel and cut the carrot into chunky fries (don’t make them too small as they will shrink as you cook them). Place on the roasting tray. Drizzle in olive oil, sprinkle over the dried oregano and season with salt and pepper. Toss well until combined. Place in the oven and roast for 25-30 minutes until tender and golden. Turn once during cooking.
  3. While the fries cook, make the rest of the meal components.
  4. Make the marinated veggies. Chop the cucumber and tomato into bite-sized pieces, rinse and drain the chickpeas and weigh out the amount you need, rinse the olives and finely slice the green leaves of the spring onion/scallions. Place all the ingredients in a bowl.
  5. In a small jar or glass, whisk the olive oil, red wine vinegar, dijon mustard, garlic infused oil, and dried oregano until well combined. Pour over the chopped veggies. Then season with salt and pepper. Set aside for later.
  6. Make the tzatziki. Grate the cucumber, place it in a clean lint-free tea towel, and gently squeeze it to remove the excess moisture. Place in a bowl and mix through the yoghurt, chopped mint, lemon juice, and garlic infused oil. Season the tzatziki with a pinch of sugar and a couple of grinds of salt and pepper.
  7. Roughly chop the lettuce and crumble the feta (if using).
  8. Assemble the low FODMAP loaded Mediterranean street fries. Take a platter and arrange the fries around the edge of the plate, then add dollops of tzatziki before filling the centre with chopped lettuce. Top with the marinated veggies and a sprinkle of feta (if using). Enjoy!
SHOW NUTRITION

Nutrition per serve

    | |
Calories 380
Fat 21.8g
Saturates 4.6g
Protein 7.8g
Carbs 41g
Sugars 19.2g
Fibre 10.8g
Salt 0.8g
Iron 2.2mg
Calcium 199.7mg
Calories 410
Fat 26.5g
Saturates 8.9g
Protein 7.6g
Carbs 38.6g
Sugars 17.3g
Fibre 11.3g
Salt 0.7g
Iron 2.7mg
Calcium 175.7mg
Calories 380
Fat 21.8g
Saturates 4.6g
Protein 7.8g
Carbs 41g
Sugars 19.2g
Fibre 10.8g
Salt 0.8g
Iron 2.2mg
Calcium 199.7mg
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Profile photo of Alana Scott
Author

Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more

Profile photo of Joanna Baker (APD)
Dietitian reviewer

Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more

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