Green Salad		  


FEED YOUR HEAD
FOR LUNCH . FOR LIFE

Roast Mushroom & Aubergine Wrap

Place mushrooms, pieces of aubergine, pepper, courgette and tomato in a baking tray and drizzle with olive oil. Bake until tender, at 200 C/400 F/Gas Mark 6. Once cooked, cool, add a few pitted olives and wrap with a flour tortilla or use to fill a pitta.
aubergine hat

lettuce hat

 The TLT

Veggies don’t have to miss out on old favourites. Fry up some veggie rashers (or thinly sliced Cauldron Organic Beech Smoked Tofu and a little soy sauce), sandwich between slices of bread on a bed of crisp lettuce and sliced tomato, add veggie mayo or relish to taste!

Mushroom Coronation Ciabatta

Gently fry a couple of handfuls of mushrooms (chopped) in olive oil with 4 or 5 spring onions (sliced) and 1tbsp of curry powder. Stir in 1 tsp of sweet chutney or apricot jam, cool then add 2 tbsp of mayonnaise. Chill the mixture and use to fill a ciabatta or soft white rolls.

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 Artichoke and Sunblush Tomato Tarts

Mediterranean Tian

Caramel Banana Berry Brioche

Tortilla Beany Bake
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