Kasha and Basmati salad with roasted peppers and rocket

My bowel has been sensitive since as long as I can remember, but is wasn't until I left high school that the gas and cramps in my belly became seriously annoying. It makes me feel very heavy and tired, but I have never really tried to solve this problem, because I thought there was nothing to be done. Well, that's not entirely true... a few years ago I read about the Low-FODMAP diet and I decided to give it a try, but I didn't have enough discipline to stick to it and after only a few days I found myself eating all the prohibited foods again. But now I'm determined to stick to the Low-FODMAP diet for six week, however hard it is to live without wheat, onions and garlic... and cabbage, almost all of my favourite fruits, no legumes!!! Today I looked at the shelves of my store cupboard, which were full of products I cannot eat. What to cook? I came up with an improvisation salad. Very tasty, nutritious and most importantly: low in FODMAPs! Ingredients, serves 2-3 - 150g kasha - 150g basmati rice - 3 red bell peppers, seeds removed, cut in fours - a big bunch of rocket leaves - zest and juice of half a lemon - 1 tbsp of capers - a few anchovy fillets (optional) - salt and black pepper - extra vergine olive oil Preheat the oven grill. Arrange the peppers on a cooking rack covered with aluminium foil, the skin facing upwards. Put in the middle of the oven until the skin has blackened. Take out of the oven and wrap the aluminium foil around the peppers, making a kind of package. The steam within will make the skins come off easier. Leave to cool. Meanwhile, in two separate pans, put the kasha and the basmatice rice and cover each with 300mL water. Bring to a boil, cover and let simmer until all the water has disappeared. Let rest for 10 minutes. Then transfer the kasha and the rice to a big bowl and fluff with a fork. When the peppers are cool enough to handle, remove their skins and slice in 2cm pieces. Add them to the bowl, together with the lemon zest and juice, the capers, anchovy fillets and a couple of tablespoons of olive oil. Season with salt and black pepper and toss in order to make the flavours combine. Lastly, carefully fold through the rocket salad. Enjoy!