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EGGPLANT, LEMON & BAY LEAF SOUVLAKI WITH HERB PILAF & TZATZIKI
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SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING
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HALOUMI BAKED IN VINE LEAVES WITH TOMATO SALAD
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GOLDEN BEANS WITH CAULIFLOWER SKORDALIA
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BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA
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SPINACH, CRISPY CHICKPEA & FRIED PANEER SALAD WITH TOASTED CUMIN & LIME DRESSING
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BEETROOT & BROAD BEAN SALAD WITH FETA & HORSERADISH DRESSING
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GREEN SALAD WITH THYME- ROASTED CHERRY TOMATOES & GREEN OLIVE DRESSING
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TOFU FRITTERS WITH TOMATO SAMBAL – BREGEDAL TAHU
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TEMPEH CURRY – RENDANG TEMPE
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