Berbere-spiced lentil stew with lemony tahini sauce, spiced orange rice, roasted almonds and plenty of fresh herbs

Roasted tofu with harissa, fennel, roasted sweet potato, spinach and apple

Breaded tofu with smooth beetroot purée, mustard–fennel salad, potatoes, dill pesto and almonds

Roasted celeriac with bulgur, dill-marinated green lentils, cabbage, za’atar and feta

Butter bean and eggplant in romesco sauce, orange-scented rice, roasted almond flakes, chimichurri and fresh herbs

Bibimbap-style salad with carrot, cabbage and sesame rice, topped with edamame, tofu crumble, gochujang sauce and spring onion

Green curry with tofu and vegetables, lime rice, spring onion and roasted cashew nuts

Roasted potatoes and chickpeas with chaat masala, kale and cucumber, served with tamarind dressing and raita

Eggplant İskender: roasted eggplant with spiced tomato sauce, crispy chickpeas, yogurt, biryani rice and bread

Asian-style salad with carrot ribbons and cabbage, breaded soy strips, cucumber, chili, nuoc cham dressing and cashew nuts