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Sample Menu

I want weekly menus.

Monday

Breakfast: Avocado on Buckwheat Bread
Lunch: Nutty Noodle Salad
Dinner: Rainbow Falafels, Coleslaw and Sorghum
Snack: Beet Dip and Dippers
Drink: Golden Chai Moon Mylk

Tuesday

Breakfast: Ancient Grain Porridge with Pear Compote
Lunch: Mexican Bowl
Dinner: Trout and Greens with Peperonata
Snack: Nut Boost Yoghurt
Drink: White Iced Tea with Hibiscus

Wednesday

Breakfast: Golden Smoothie Bowl
Lunch: Zesty Courgette and Butterbean Salad with G Burger
Dinner: Aubergine and Kale Salad
Snack: Parsley Hummus with Dippers
Drink: Butterfly Blue Moon Mylk

Please note that this is only a sample menu. Our menu selection changes based on availability of produce.

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Our delivery window is between 6:45AM and 9:30AM. We deliver on the following days:

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  • On Wednesday, you will receive food for Wednesday & Thursday
  • On Friday, you will receive food for Friday, Saturday & Sunday

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Article: Harissa cauliflower & chickpea traybake

Harissa cauliflower & chickpea traybake
Recipe

Harissa cauliflower & chickpea traybake

This dish is perfect for bulk cooking and saving time at home. The cauliflower and chickpeas can be stored in an airtight container in the fridge for up to 3 days, simply serve with your choice of plant-based protein, fish or meat for a tasty, quick dinner. Particularly rich in herbs and spices, all of which contain polyphenols (antioxidants), fostering a healthy microbiome.

This dish is a source of fibre and protein, low in saturated fat, sugar and salt.

Serves: 4

Ingredients:

  1. 1 Lemon (~40ml juice), squeezed

  2. Cauliflower (x1 medium) 500g

  3. Chickpeas (x1 can, drained) 230g

  4. White onion (x2 medium) 300g

  5. Ground cumin (x1 tbsp) ~6g

  6. Smoked paprika (x1 tbsp) ~7g

  7. Harissa paste (x4 tbsp) 70g

  8. Water 100ml

  9. Olive oil (4 tbsp) 50g


Instructions:

  1. Cut up the cauliflower into florets and spread evenly on a large, flat baking tray.

  2. Drizzle with olive oil, cumin and smoked paprika. Massage with hands to make sure it all spreads out evenly.

  3. Roast for ~20min on 200C with fan.

  4. In the meantime, cut up the onions into thin rings & rinse the chickpeas until no foam is visible.

  5. Add the onion and chickpeas alongside the roast cauliflower, squeeze lemon juice and drizzle more olive oil to make sure ingredients are not dry. 

  6. Mix the harissa with a splash of water until even and spread all over the ingredients on the tray. Give it a little shake and roast for another 15min on 200C with fan. Change oven setting to grill, no fan 220 for additional 5min.

For a round-up of all our favourite recipes, click here 

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