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SILVERBEET & RICOTTA-STUFFED KŪMARA
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MISO MUSHROOMS WITH SPRING ONION GINGER SAUCE
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CAULIFLOWER & LEEK SOUP WITH CRISPY CHICKPEAS
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KOHLRABI & BEETROOT SLAW WITH TAHINI LEMON DRESSING
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TERIYAKI TEMPEH & RED RICE BOWLS
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