Traditional Greek bake of sliced aubergine, zucchini, potato and organic soya mince, topped with a layer of bechamel.
Traditional stuffed vegetables with rice and fresh herbs, served with homemade tzatziki.
Freshly picked wild amaranth, lightly boiled with seasonal vegetables, drizzled with olive oil and lemon.
Linguine with a sun dried tomato pesto.
Sweet potato and mushroom curry with a spicy coconut milk, lemongrass and ginger gravy, served with basmati rice.
Pakistani vegetable curry with sun dried apricots and cashew nuts in a spicy tomato and cream gravy, served with basmati rice.
Indonesian basmati rice and vegetable stir fry with egg scramble and peanuts, served with sweet chili sauce and lime.
Sichuan style stir fried vegetables with rice noodles.
Sweet potato and corn patties with east African spices, served with spicy dipping sauce.
Beetroot, haloumi cheese and sunflower seed patties, lightly fried and served with white dipping sauce.
Smooth soup with artichoke and kessar “saffron”
Traditional soup with green lentils, carrots, cinnamon, bay leaf and cumin.