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EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING
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BUTTERNUT SQUASH MUSTARD
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BAKED BEANS WITH BEET LEAVES
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CHARRED & BRAISED FENNEL WITH CRUMBS
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CARROT HALWA (GAJAR HALWA)
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STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI
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KIWIFRUIT & GREEN CHILLI HOT SAUCE
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CHARRED & PICKLED JALAPEÑOS
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CURRIED CAULIFLOWER & FARRO SALAD
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GREEN SHAKSHUKA
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