platters cont’d

fresh basil pesto, humus, garlic & lemon aioli, Pico de Gallo (fresh tomato salsa), and guacamole.

Salads

• Barley, lentil salad with radish & arame seaweed;Barley, green lentils, red radish, spring onion, arame seaweed (japanese black seaweed), extra virgin olive oil, lemon juice, fresh parsley, whole mustard seed, sea salt.
• Carrot & daikon salad; with coriander, toasted sesame oil, lemon juice, black mustard seeds, cumin seeds, sea salt.
• Szechwan Slaw; Red cabbage, white cabbage, carrot, scallion, toasted sesame , pumpkin, & sunflower seeds, fresh coriander, sunflower oil, brown rice vinegar, agave syrup, fresh ginger, chilli & sea salt.
• Penne Pasta in fresh basil pesto topped with pine nuts, basil leaves & shaved parmesan.
• Traditional coleslaw topped with red onion.
• Tomato, cucumber and red onion salad in a balsamic vinaigrette.
• Fine egg noodle in toasted sesame oil topped with sesame seeds & spring onion.
• Mediterranean vegetables lightly seasoned and roasted in olive oil topped with baby mozzarella & fresh basil pesto.
• Broccoli florets lemon & nut oil ,cherry tomatoes, hazelnuts & Feta cheese.