Squid & Potato Stack Salad


Makes 2


12 calamari rings

Rice bran oil

1 cup iceberg lettuce shredded

1 cup mung bean sprouts

¾ cup diced pumpkin

½ cup red cabbage shredded

½ cup diced celery

½ cup diced green beans

¼ cup bamboo shoots

¼ cup diced parsley

½ cup Cashew Dressing (see recipe GF DF Low, Condiments)

6 Potato Flat Breads (see recipe GF DF Low, Breakfast)

Iodised salt to taste


(If you wish to batter coat your calamari and deep fry them see the GF Tempura Battered Fish GF DF Low, Dinner recipe for suggestions for this)


  • Prepare the roasted pumpkin first:- peel and dice the pumpkin, place on baking paper and roast at 1800C for 45 minutes
  • then prepare the cashew dressing, followed by the potatoes
  • While first tray of 6 potato breads are in the oven, chop the salad vegetables and cook the calamari
  • Fry the cleaned calamari rings in the rice bran oil for a few minutes to cook through, then cut into pieces.
  • Shred and dice the vegetables as suggested and combine with the cooked calamari
  • Fold the cashew dressing through the salad

To Serve for 2 people:

  • Place 1 potato flat bread on each of 2 serving plates
  • Top each potato bread with ¼ of the salad mixture each
  • Place another potato bread on top of the salad
  • Followed by the remaining salad
  • Finish by stacking a third potato bread on top of the salad

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Featured Recipes