A fresh and crisp salad made with purple Brussels sprouts, sweet red apple and cranberries, finished with a dijon, maple and lime dressing and crunchy almonds.
Menu
Tag: eat more veg
Roasted Beetroot, Carrot and Meredith Goat Cheese Salad
Slow-roasted beetroot and carrot tossed in a tangy herby dressing, finished with creamy Meredith Dairy Marinated Goat Cheese and crunchy almonds.
Carrot Ribbon Salad
A fresh, vibrant carrot ribbon salad tossed in a sweet, tangy dressing with herbs and crunchy seeds.
Eggplant and Mushroom Shawarma
Slow roasted eggplant and mushrooms coated with warm shawarma spices, and layered into a pita with with green tahini, tomato, onion and pickles.
Parmesan Baby Corn Fries
Golden roasted baby corn with a firm bite and lightly crisp edges, coated in parmesan and packed with flavour.
Stuffed Bullhorn Peppers
Sweet roasted bullhorn peppers stuffed with herby grains, chickpeas and corn, topped with golden melted cheese.
Herby Roasted Beets
Sweet, caramelised roasted beetroot tossed in a vibrant herby balsamic dressing with toasted pine nuts.
French Style Baked Leeks
Soft, sweet leeks baked in a creamy garlic, thyme and Dijon sauce with golden bubbling cheese on top.
Roasted Capsicum and Feta Dip
Roasted capsicum blended with feta, white beans and lemon to create a creamy, flavour packed dip.
Rippled Eggplant Parmigiana
This rippled eggplant parmigiana is layered directly over a rich tomato base and baked until the eggplant becomes silky soft and the cheese melts into golden bubbles. It’s simple, comforting and packed with flavour.
