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Indian chana masala with spiced rice, mint yogurt, roasted cashews and tomatoes

Kale Caesar salad with roasted tofu, broccoli, croutons, tomato and almond parmesan (ask for g)

Breaded tofu with creamy saffron sauce, roasted potatoes, lemony fennel salad and roasted almonds

Roasted spiced cauliflower and chickpeas with spinach, green tahini sauce, quinoa, cucumber, pickled red onion and coconut bacon

Roasted eggplant and green harissa lentils with romesco sauce, herbed oats, lemon cabbage, pomegranate and dukkah

Japanese potato salad with nori, radish, cucumber, sesame tofu, edamame and spring onion

Lemon chickpea stew with aioli, Dijon mashed potatoes, crispy seeds and chervil

Pasta salad with green pesto, spinach, peas and broccoli, served with tofu ricotta and almonds