Menu for October 25, 2018

SALADS
Black Rice with Cannelini Beans, Sun-dried Tomatoes, Olives, Green Capsicum and Spring Onion
Herbed Roast Potatoes with Kale and Red Onion
Tricolour Quinoa with Edamame, Corn, Red Capsicum and Cauliflower
Roast Beetroot, Caramelised Onion, Baby Spinach and Walnut Salad
Rainbow Salad with Carrot, Beetroot, Broccoli, Cauliflower and Kale
Leafy Greens with Carrot, Capsicum and Cucumber

SNACKS
Quinoa, Millet and Kumara Cakes

DIPS
Vegan Dijonnaise
Roast Tomato and Capsicum Dip
Kale and Spinach Pesto

DESSERT
​Cashew Cheesecake - Flavour of the Week