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With only two ingredients, if we don’t count the dressing, this simple and elegant salad works well with rich, flavourful dishes that need a little freshness. I’d serve it with a parmesan frittata, fried pork chops or a rich curry. Traditionally, the dressing uses sour cream instead of oil and vinegar, but I’m not quite that brave when it comes to lactose – if you think you can handle it, go ahead and give both versions a try!

Cucumber and dill salad

(Yield: 6 portions, preparation time: 10 minutes, total time: 30 minutes, difficulty: easy)

  • 1 English cucumber
  • 6-8 stems of dill, washed and chopped
  • pinch of salt
  • pinch of pepper
  • 1  tablespoons each olive oil and balsamic vinegar or 2 tablespoons sour cream

Peeling the cucumber is optional, but if you forego this step, make sure to give it a good scrub. Slice it thinly (2-3 mm), toss with dill, salt and pepper, and place in the fridge for some 20 minutes or until ready to serve (no more than  1 hour). Just before serving, add sour cream or oil and vinegar, toss well and serve chilled.

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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