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SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING
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QUESADILLAS WITH CARROT HUMMUS & CHARRED CORN & BLACK BEAN SALAD
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SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
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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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CAULIFLOWER COTOLETTA WITH BLISTERED BEANS
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POTATO SALAD
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MUSTARDY GREEN BEANS WITH ANCHOVIED WALNUTS
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LOADED LENTIL HUMMUS
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