Salads
G.F Gluten Free V Vegetarian V.G Vegan D.F Dairy Free
Potato salad, chorizo, red & spring onion
G.F
Roasted sweet potato, cumin, lentil de puy, spinach
V – V.G – G.F – D.F
Cole slaw, apple, red & white cabbage, cider vinegar
V – G.F
Fijian Kokoda – Marinated fresh Cod with coconut cream, chili, coriander,
pepper & lime juice
G.F – D.F
Aubergine Brinjal
V – V.G – G.F – D.F
Thai noodle salad, vegetarian style
V – D.F
Quinoa, beetroot, cherry &sundried tomatoes, olives, spinach
V – V.G – G.F – D.F
Mexican style salad, black beans, kidney beans, sweet & jalapeno peppers
V –V.G – G.F – D.F
Green peas, split peas, baby mozzarella, sundried tomatoes & olives
V – G.F
Cous-cous, Feta cheese, spinach, pickle red cabbage roasted peppers & black Kale
V
Roasted cauliflower with tahini, lemon, roasted pickled peppers & lemon
V – V.G – G.F – D.F
Black eye peas, bulgur wheat, basil &spinach pesto
V – D.F
Pineapple, fresh coconut, chili & mint
V – V.G – G.F – D.F
Freekeh, dates, apricots, sumac, preserved lemon, feta cheese
V
Cauliflower tabbouleh, tomato, parsley, lime juice, olive oil
V – V.G – G.F – D.F
Roast crown prince squash, sumac, zartar, tahini, lime juice & caramelized pickled red onion
V – V.G – G.F – D.F
Baba Ghanoush (Aubergine chard grilled, pureed with tahini, lime, garlic & pomegranate)
V – V.G – G.F – D.F
Beetroot Relish (fresh beet, mustard seeds, ginger, garlic, cardamom seed, red wine vinegar)
V – V.G – G.F – D.F
Split pea Hummus (green split pea, lime juice, sesame seeds)
V – V.G – G.F – D.F
Butternut Squash dip with Dates, Cardamom & Chia seeds
V – V.G – G.F – D.F
Curried chickpeas with coconut, chilies, & mango
V – V.G – G.F – D.F
Roasted glazed carrots with star anise, mandarin, finished with harissa, chick pea & pistachio nuts
V – V.G – G.F – D.F
Celeriac Remoulade with baby capers, chives & parsley
V – G.F
French bean, mongetout with roasted hazelnuts & orange
V – V.G – G.F – D.F
German style potato salad with pickles, capers, pommery mustard, spring
onions & grated horseradish
V – G.F – D.F
Fermented cabbage & beetroot with juniper –V – V.G – G.F – D.F
Butter beans with wild garlic pesto, ham hock, asparagus, broccoli, Kale, tomato & toasted almonds
G.F – D.F
Smoked cous cous with roasted green vegetables, roasted peppers, herbs &
spinach
D.F – V – V.G
Quinoa with mint & Basil pesto, Cajun chicken, pomegranate, preserved lemon
G.F – D.F
Red Quinoa with yellow split pea, lentils, mint & pomegranates
Dry roasted carrots with turmeric
G.F – D.F – V – V.G
Chinese cabbage Kimchi LovingSalads style
G.F – D.F –V – V.G
Golden beetroot relish
G.F – D.F – V – V.G
Oriental style broccoli with pickled ginger & sesame
G.F – D.F – V – Vegan
