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ROASTED VEGETABLES WITH QUINOA AND BARLEY IN SPICY SOY SAUCE
Warm Salad of Roasted Vegetables (Aubergine, Sweet Potato, Courgette, Red Pepper, and Edamame Beans) served over a mix of Quinoa, Barley, and Green Beans in a Soy-Based Sauce.
CHICKEN TERIYAKI WITH VEGETABLES AND WHITE RICE
Grilled chicken thigh, glazed with a rich teriyaki sauce, alongside steamed broccoli, baby carrots, and peas. Served with white rice.
STIR FRIED NOODLES WITH VEGETABLES
Stir Fried Noodles with a colourful mix of fresh vegetables in a savoury soy-based sauce.
PASTA BOLOGNESE
Linguine pasta topped with a rich, slow-cooked beef Bolognese ragù, finished with Parmesan.