Protein-rich quinoa take on the classic Niçoise with tuna, green beans and olives.
Creamy strained yogurt labneh rolled in za'atar, served with warm flatbread, olives, fresh vegetables and pomegranate — a Middle Eastern sharing board that's as beautiful as it is delicious.
The ultimate post-workout bowl — packed with plant and egg protein, complex carbs and healthy fats. Your body will thank you!
A colourful assembly of Spanish classics — jamón ibérico, Marcona almonds, padron peppers, olives and pan con tomate — evoking a Barcelona bar at its happiest.
Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.
Japan's answer to summer — silky cold noodles with a cool, savoury dipping sauce. Refreshing and utterly delightful!
Vibrant, filling and completely plant-based — this Mexican-inspired bowl is proof that vegan food is seriously exciting!
A Provençal classic with seared tuna, green beans, eggs, olives and a tangy Dijon dressing.
Crisp romaine, golden croutons and a silky anchovy-Parmesan dressing.
Earthy green lentils with caramelised roasted veg and a sherry vinegar dressing.
Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.
Grilled chicken over mixed greens with mango, avocado and a honey-lime vinaigrette.