Menu for October 4, 2018

SALADS
Sorghum Tabbouleh with Kale, Tomato, Spring Onion, Parsley and Mint
Rice and Quinoa Medley with Sweetcorn, Edamame, Capsicum, Spring Onion, Sun-dried Tomatoes and Herbs
Roasted Beetroot Salad with Baby Spinach, Caramelised Onions and Walnuts
Rainbow Slaw with Cabbage, Carrot, Capsicum and Poppy Seeds
Creamy Cauliflower Rice with Almonds, Raisins, Preserved Lemon and Moroccan Spices

SNACKS
Kale and Spinach Falafel on Leafy Greens

DIPS
Spicy Walnut Dip
Alioli with Fresh Herbs
Smoked Paprika Hummus