This Week

4 Apr - 10 Apr

Vegetarian

Roasted Tofu and Pumpkin Noodle Salad with Creamy Peanut Dressing

Crispy Butter Beans and Carrots with Brown Rice, Yoghurt, Tahini Sauce and Honey Halloumi

Crunchy Chinese-Inspired Slaw with Five-Spice Tofu

Peach and Corn Quinoa Salad with Crunchy Almonds, Feta and Avocado

Moroccan-Inspired Roast Veggie and Couscous Salad

Grilled Summer Vegetable Salad with Halloumi and Basil Vinaigrette

Summer Fattoush Salad with Honey, Sumac Halloumi

Spring Asparagus, Pea and Zucchini Quinoa Salad

Middle Eastern-Inspired Buddha bowl with Tabouli, Halloumi and Roast Capsicum Sauce

Bombay Roasted Baby Potato and Cauliflower Salad with Lentils and Raita

Indian Spiced Halloumi, Chickpea and Roasted Eggplant Salad

Roasted Butternut with Crispy Lentils, Shallots, Honey Halloumi and Sumac Yoghurt

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