Mille-Feuille of Roasted Vegetables
Chargrilled aubergines, courgettes, roasted sweet peppers and vine ripened tomatoes layered with mozzarella and fresh basil, served with a warm pesto vinaigrette
 
Spicy Root Vegetable, Lentil and Tomato Tagine
Sautéed sweet potatoes, parsnips, butternut squash, butter beans, fresh spinach leaves, puy lentils and slowly roasted tomatoes, served on a bed of fragrant couscous
 
Mushroom Wellington
Portobellos, shiitakes and chestnut mushrooms, spinach, garlic, thyme and tarragon in a puff pastry crust
 
Stuffed Bell Peppers
Filled with coconut rice, chickpeas, onions, mushrooms, sunflower and pumpkin seeds
 
Roasted and Grilled Medley of Mediterranean Vegetables
Courgettes, aubergines, bell peppers, shaved fennel, red onions, cherry tomatoes finished with sumac, oregano, garlic, thyme and fennel seeds
 
Vegetarian Kebabs
Halloumi cheese, peppers, red onions and cherry tomatoes, accompanied by a lime and mint yogurt
 
Paella de Verduras
Ginger, chili and coriander marinated tofu, asparagus, baby corn, green beans, mushrooms, garden peas, chickpeas, broccoli, sweet peppers, courgettes and onions
 
Grilled Portobello Mushrooms
Filled with blue Stilton, sun dried tomatoes, peppers, shallots, walnuts and apple
 
Malaysian Vegetable Curry
Infused with lemongrass, ginger, kaffir lime leaves and coconut, accompanied by bok choy, tofu, chickpeas, aubergine, baby corn and broccoli, green beans, baby corn and mange tout
 
Pesto and Pine Nut Risotto
Asparagus, carrots and green beans
 
South Indian-Style Vegetable Curry
Okra, cauliflower, broccoli, red peppers, green beans, baby corn, sugar snap peas and sweet potatoes
 
Pad Thai
Peppers, mange tout, sugar snap peas, bean sprouts, farm-fresh eggs, courgettes, tamarind, water chestnuts, mushrooms, chilies, carrots and spring onions finished with sesame seeds, garlic, lime, ginger, coriander and Thai basil