Yellow zucchini squash cooked with a mix of vegetables (leeks, carrots, potato) in a flavorful vegetable broth, a mix of spices and fresh herbs, coconut milk, grilled haloumi cheese and roasted yellow zucchini slices. Vegan option available.
Cheese filled mini ravioli cooked in a fragrant vegetable broth with fresh herbs, pesto pomodoro, cream, parmesan, baby spinach, basil & parsley
Little gem lettuce leaves topped with a crispy herbed panko topping, shaved parmesan, toasted glazed walnuts, and a light creamy (yogurt based) vinaigrette dressing
Purslane leaves, cooked red quinoa mixture with parsley, red onions, mint, marinated chickpeas, seasonal fruit (citrus for spring), dried cranberries, toasted cashew, with a Za’atar vinaigrette dressing
Green beans and mild cheddar cheese wrapped in puff pastry square brushed with honey mustard and a sprinkle of black sesame seeds, fresh dill and seasonal mulberries
An almond based (low carb) crust, Ricotta mix base, caramelized mushrooms & onions, Swiss cheese, fresh thyme
